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Recipe

Zucchini, feta and red onion tartlets

Zucchini and feta are a delicious combination, your Mum will love these on Mother's Day! Warm savoury treats always go down well, so make plenty or prepare ahead and freeze.

May 08, 2014 11:20pm
  • 30 mins cooking
  • Makes 24
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Ingredients

  • 2.5 sheets ready-rolled short crust pastry
  • 2 eggs
  • 1 cup cream
  • 1/2 cup grated tasty cheese
  • 1 teaspoon celery salt
  • 1 zucchini, grated
  • 1 tablespoon oil
  • 1 large red onion, halved and finely sliced
  • 1/4 cup white wine vinegar
  • 2 tablespoon honey
  • 100 gram feta cheese

Method

  • 1
    Preheat the oven to 180ºC. Cut small circles from the pastry using a cookie cutter or the rim of a glass, then line two 12-hole mini muffin trays with the pastry, pressing in to form nests. Chill trays until required.
  • 2
    In a jug, beat the eggs and cream until smooth, then stir in the cheese, salt and zucchini.
  • 3
    Fill each of the nests with the egg and zucchini mixture. Bake for 12-15 minutes until golden and puffed. (Freeze at this stage, if desired.)
  • 4
    For the red onion jam, heat the oil and add the onions. Cook gently for 4-5 minutes until softened, then add the vinegar and honey and simmer for 5-8 minutes until pink and syrupy.
  • 5
    When ready to serve, heat in a hot oven for 5 minutes. Arrange on platters and top with a small slice or wedge of feta and a little red onion jam.

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