Quick & Easy

Zucchini and mascarpone tarts

zucchini and mascarpone tarts
4 Item
10M
25M
35M

Ingredients

Method

1.Preheat oven to 220°C (200°C fan-forced).
2.Line two oven trays with baking paper.
3.Cut pastry sheets in half; place two halves on each tray, about 5cm apart.
4.With the back of a small knife, mark a 1cm border on pastry pieces. Prick bases inside border with a fork.
5.Bake pastry for 10 minutes, or until golden.
6.Using a clean tea towel, press down carefully on the centre of each tart.
7.Meanwhile, in a medium size bowl, combine mascarpone, egg and 1 tablespoon of the parmesan; season well.
8.Spread egg mixture over tart bases; top with zucchini slices, slightly overlapping. Sprinkle with remaining parmesan.
9.Bake tarts for about 12 minutes, or until golden. Serve.

Not suitable to freeze. Not suitable to microwave. Use a mandoline or V-slicer to slice the zucchini quickly and evenly.

Note

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