There’s more to zucchini than chocolate cake.
With these Zucchini Tarts with Feta and Mint, you don’t need to hide your squash.
You can let it shine.
The tarts are almost embarrassingly easy to assemble (especially if you use frozen tart shells), but they are impressive little pastries.
They will work as part of a light lunch or dinner, or in mini form as an appetizer.
Or cold for breakfast.
Maybe there is no such thing as too much zucchini.
- 2 cups / 500 ml grated zucchini
- ¼ cup / 60 ml finely chopped onion
- ½ teaspoon / 2.5 ml salt
- ¼ teaspoon / 1.25 ml ground pepper
- ⅓ cup / 80 ml crumbled feta
- 1 tablespoon / 15 ml finely chopped fresh mint
- 2 eggs, beaten
- ½ cup / 125 ml cream
- ¼ cup / 60 ml milk
- 18-20 (3-inch / 7.5 ml) tart shells (fresh or frozen)
- Preheat oven to 350 degrees F / 176 degrees C. Place tart shells on baking sheet.
- Place zucchini in a medium-sized mixing bowl. Add onion, salt, pepper, feta and mint. Stir to combine.
- In separate bowl, mix eggs, cream and milk. Pour over zucchini and blend.
- Spoon zucchini mixture into tart shells. Bake for 20-25 minutes or until lightly browned and the center of the tarts has set (it shouldn't jiggle if moved).
- Let tarts cool for five minutes and serve. Tarts can be prepared ahead of time and reheated for 5 minutes in a 350 degree F / 176 degree C oven, or served cold.