Courgette (Zucchini/BabyMarrow) Tartlets
These little tarts make a good snack or even a light lunch or supper if served with a salad. There is not much flour in these which makes them soft. They don’t rise very much either. I would best describe them as mini quiches. Garnish them with a blob of sour cream and chopped crisp bacon.
5 ml olive oil
3 or 4 rashers of bacon, chopped
1 medium onion, chopped
2 medium courgettes, grated
30 ml flour
3 extra-large eggs, whisked
500 ml grated cheddar cheese
salt and pepper
Preheat the oven to 180 C and spray a patty pan with non-stick spray.
Heat the oil in a pan and fry the bacon until done. Remove the bacon and add the onions. Fry until soft. Put the bacon and onion in a bowl, add the grated courgettes, flour, eggs and cheese. Season to taste with salt and pepper. Spoon into the prepared patty pan hollows and bake for 15 – 20 minutes until golden brown.
garnish with a little sour cream and crisp bacon and serve warm.
Makes 10 – 12