Recipe

西葫芦and mascarpone tarts

Dec 31, 2010 1:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Makes 4 Item
    • Print
    Print

Ingredients

西葫芦and mascarpone tarts
  • 2 sheets puff pastry
  • 1/2 cup (125g) mascarpone
  • 2 eggs
  • 1/2 cup (40g) parmesan, grated
  • 340 gram baby zucchini, sliced thinly lengthways

Method

西葫芦and mascarpone tarts
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Line two oven trays with baking paper.
  • 3
    Cut pastry sheets in half; place two halves on each tray, about 5cm apart.
  • 4
    With the back of a small knife, mark a 1cm border on pastry pieces. Prick bases inside border with a fork.
  • 5
    Bake pastry for 10 minutes, or until golden.
  • 6
    Using a clean tea towel, press down carefully on the centre of each tart.
  • 7
    Meanwhile, in a medium size bowl, combine mascarpone, egg and 1 tablespoon of the parmesan; season well.
  • 8
    Spread egg mixture over tart bases; top with zucchini slices, slightly overlapping. Sprinkle with remaining parmesan.
  • 9
    Bake tarts for about 12 minutes, or until golden. Serve.

Notes

Not suitable to freeze. Not suitable to microwave. Use a mandoline or V-slicer to slice the zucchini quickly and evenly.

The Latest from Food To Love