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Courgette tartlets

Recipe from: 27 August 2015
recipe, bake, tarts

Ingredients 16
Servings 8
Time 01:00


  • 30
    olive oil
  • 1
    pack of courgettes, thinly sliced
  • 4
    spring onions, sliced
  • 1
    clove garlic, crushed
  • 3
    cumin seeds
  • 10
    chopped jalapeño chillies
  • 8
    sheets of phyllo pastry
  • melted butter
  • 3
    large eggs
  • 125
  • 100
    grated white Cheddar
  • 25
    fresh dill, chopped
  • dill
  • small salad onions
  • jalapeño peppers


Preheat oven to 190°C.

Heat the oil in a large pan. Fry the courgettes, spring onion, garlic, cumin seeds and jalapeños together for 1-2 minutes. Remove from the heat and set aside.

Brush a sheet of phyllo pastry with melted butter. Cover with another sheet and repeat until you have four layers. Cut out circles to fit into small cupcake or tart tins.

Mix the eggs, cream, cheese and dill together. Season with salt and freshly ground black pepper.

Half-fill each pastry case with the egg mixture. Add some of the courgette mixture into each one. Bake in a preheated oven for 20 minutes or until set. Remove from the oven and cool slightly before serving. Serve warm or at room temperature. Garnish with dill, salad onions and extra jalapeños.

Text and image:
Ideas magazine

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