Zucchini Tartlets

Zucchini tartlets are an excellent choice for a refined appetizer or finger food for a party. Here is the recipe:

Ingredients

• 1 roll of shortcrust pastry
• 2 medium zucchini
• 100 g goat cheese
• 2 eggs
• 100 ml cooking cream
• Salt and pepper to taste
• Extra virgin olive oil
• Chives for garnish
• Grated cheese, to taste (e.g. parmesan)

Preparation

1. Preheat the oven to 180 °C.
2. Wash and cut the zucchini into thin rounds, then lightly sauté them in a pan with a drizzle of extra virgin olive oil, salt and pepper until they become soft.
3. Roll out the shortcrust pastry and use a cookie cutter or glass to cut out pastry discs that you will place in tartlet molds previously greased or lined with parchment paper.
4. Prick the bottom of the tartlets with a fork and blind bake for about 10 minutes.
5. Meanwhile, in a bowl, beat the eggs with the cream, add the crumbled goat cheese, salt, pepper and the grated cheese. Mix until you obtain a homogeneous mixture.
6. Remove the shortcrust pastry bases from the oven and distribute the zucchini rounds inside each tartlet.
7. Pour the egg and cream mixture over the zucchini, making sure not to fill too much to prevent overflow during baking.
8. Bake again and cook for about 15-20 minutes or until the tartlets are golden and the surface is slightly puffed and firm to the touch.
9. Once ready, let them cool slightly and garnish with chopped chives for a touch of color and freshness.

Serve the tartlets warm or at room temperature. If you wish to add an extra Italian touch, you could sprinkle some freshly grated parmesan on top before serving or add a few basil leaves for a summery flavor.

Trivia

Tartlets are a versatile dish that can be adapted to many different tastes. For example, for a more Mediterranean flavor, you can add sliced olives and chopped sun-dried tomatoes to the filling.