Name: Zucchini and mascarpone tarts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 sheets puff pastry; 1/2 cup (125g) mascarpone; 2 eggs; 1/2 cup (40g) parmesan, grated; 340 gram baby zucchini, sliced thinly lengthways

Ingredients

2 sheets puff pastry

1/2 cup (125g) mascarpone

2 eggs

1/2 cup (40g) parmesan, grated

340 gram baby zucchini, sliced thinly lengthways

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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Ingredients

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