Vegetable tartlets

YOU
20 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

0.00 fresh chillies — 573
1.00 bread — French loaf
1.00 onion — finely chopped
2.00 garlic — cloves, crushed
250.00 g button mushrooms — sliced
4.00 courgettes — baby, sliced
45.00 ml fresh herbs — chives, parsley and oregano
0.00 vinegar — balsamic
100.00 ml butter
100.00 ml flour — cake
250.00 ml milk
0.00 salt and freshly ground black pepper — to taste
4.00 eggs — extra-large
4.00 feta cheese — crumbled
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Method:

Preheat the oven grill.
Drizzle olive oil over the bread slices and toast until golden brown.
Turn and toast on the other side until golden brown.
Halve each slice of toast.
Grease 20 muffin tray hollows with non-stick spray and line the bottom and sides of each hollow with the bread slices.
Stir-fry the onion, garlic, mushrooms and baby marrows in olive oil until the vegetables are golden brown but still crisp.
Add the herbs and drizzle with extra olive oil and sprinkle with balsamic vinegar.
Prepare a white sauce with the butter, cake flour and milk.
Season well with salt and pepper.
Remove from the heat, cool slightly and beat in the eggs one by one.
Add the vegetables and feta cheese to the sauce, mix and spoon into the prepared hollows.
Bake the tartlets at 190 °C for about 20 to 40 minutes or until the filling has set.
Cool in the tin and serve lukewarm.



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