Courgette, Feta & Tomato Tartlets

By Indigo

Mini quiche tarts, perfect for a summer tea party. Can someone just explain that to the weather?

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 2 courgettes
• 200 g of feta cheese
• cherry tomatoes, halved
• 3 eggs
• 100 ml milk
• 100 ml single cream
• fresh mint & basil, chopped
• ground nutmeg
• grated lemon zest
• 500 g pack of bought shortcrust pastry

Details

Servings 8

Preparation

Step 1

Heat oven to 200Cish.

1. Roll out the pastry and cut to fill small tartlets. Use fingers to mould the pastry into the cups, before pricking them with a fork and refridgerating

2. Meanwhile, fry the onions and courgette over low heat, till softened (5-7 mins) Mix egg, milk, cream, salt and pepper and the chopped herbs. Pour it over the courgette.

3. Pour the egg and vegetable mixture on top of the pastry cases. Crumble feta and add halved cherry tomatoes individually over the tops. Make sure all ingredients are evenly spread.

4. Bake until the filling is set and a knife comes out clean, about 12-15 minutes. Let rest for 5 minutes before serving. I don't really know how long it took to cook, so keep an eye on them. The larger tart needed about 25-30 mins.