Zucchini Tarts with Feta and Mint
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.
-20 3-inch / [i]7.5 cm[/i] tarts
/ 500 ml grated zucchini
/ 60 ml finely chopped onion
/ 2.5 ml salt
/ 1.25 ml ground pepper
/ 80 ml crumbled feta
/ 15 ml finely chopped fresh mint
/ 125 ml cream
/ 60 ml milk
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.