With a shortcrust pastry
Rich in vitamins, low in calories and versatile in the kitchen thanks to its unobtrusive aroma, zucchini from private vegetable gardens are hard to imagine.
(by Bastian Foerg)
For about 12 mini tartlets:
For the filling:
Knead the ingredients for the dough as quickly as possible to a smooth dough, wrap in plastic wrap and let rest for 2 hours in the refrigerator.
For the filling, wash the zucchini and cut into thin slices, lightly salt and sauté in a pan with olive oil and the sprigs of thyme from both sides. Stir egg and egg yolks with cream, grated Parmesan cheese and a small chopped red onion. Remove the dough from the refrigerator 15 minutes before further processing. Preheat the oven to 200 ° C (gas level 4, circulating air 180 ° C).
Roll out the dough thinly and cut out with a glass (1 cm larger than the muffin troughs). Brush the mold with melted butter and sprinkle with flour. Carefully press the dough circles into the muffin pans. Spread 3-5 zucchini slices on the molds and spoon over a little egg mixture. Bake golden brown in 20 minutes.
Recipe by Bastian Foerg from the book "Still more Tapas" (Leinpfad Verlag)