Zucchini, feta and red onion tartlets

6 Item



1.Preheat the oven to 180ºC. Cut small circles from the pastry using a cookie cutter or the rim of a glass, then line two 12-hole mini muffin trays with the pastry, pressing in to form nests. Chill trays until required.
2.In a jug, beat the eggs and cream until smooth, then stir in the cheese, salt and zucchini.
3.Fill each of the nests with the egg and zucchini mixture. Bake for 12-15 minutes until golden and puffed. (Freeze at this stage, if desired.)
4.For the red onion jam, heat the oil and add the onions. Cook gently for 4-5 minutes until softened, then add the vinegar and honey and simmer for 5-8 minutes until pink and syrupy.
5.When ready to serve, heat in a hot oven for 5 minutes. Arrange on platters and top with a small slice or wedge of feta and a little red onion jam.

Warm savoury treats always go down well at a party, so make plenty or prepare ahead and freeze. These tartlets have a simple base, but the creamy feta and sweet-and-sour onions make them flashy and flavourful.


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