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Meatless Monday: Zucchini Tarts with Feta and Mint

August 22, 2016 By Mary Leave a Comment

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Zucchini Tarts with Feta and Mint

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.

5 from 1 vote
Zucchini Tarts with Feta and Mint
Print
Zucchini Tarts with Feta and Mint
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
These tarts can be served as an appetizer, or as part of a light lunch. You can make them in mini tart shells for bite-sized tarts. Bake the mini tarts for 15 minutes.
Servings: 18 -20 3-inch / [i]7.5 cm[/i] tarts
Author: Mary Gillespie
Ingredients
  • 2 cups / 500 ml grated zucchini
  • 1/4 cup / 60 ml finely chopped onion
  • 1/2 teaspoon / 2.5 ml salt
  • 1/4 teaspoon / 1.25 ml ground pepper
  • 1/3 cup / 80 ml crumbled feta
  • 1 tablespoon / 15 ml finely chopped fresh mint
  • 2 eggs beaten
  • 1/2 cup / 125 ml cream
  • 1/4 cup / 60 ml milk
  • 18-20 3-inch / 7.5 ml tart shells (fresh or frozen)
Instructions
  1. Preheat oven to 350 degrees F / 176 degrees C. Place tart shells on baking sheet.
  2. Place zucchini in a medium-sized mixing bowl. Add onion, salt, pepper, feta and mint. Stir to combine.
  3. In separate bowl, mix eggs, cream and milk. Pour over zucchini and blend.
  4. 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).
  5. 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.

 

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Filed Under: appetizer, freezer, make ahead, meatless monday, vegetarian

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Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

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