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Zucchini and feta tarts
Zucchini and feta tarts
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in savory zucchini and feta tarts with crispy bacon on a buttery crust.
Ingredients:
  • 18.20 gm olive oil
  • 2 sheets frozen Brand shortcrust pastry, thawed
  • 175g bacon
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 zucchinis, sliced into rounds
  • 20.00 ml fresh thyme leaves, chopped
  • 150g feta
Instructions:
  • 1. Preheat your oven to 180C (160C fan) and grease 4 x 8cm loose-based tart pans. 2. Cut two 12cm rounds from each sheet of pastry. 3. Line the tart pans with the pastry rounds and trim the edges. 4. Prick the base of the pastry with a fork and chill in the fridge for 10 minutes.
  • Prepare the tart shells by lining them with baking paper and filling them with dried beans, rice, or pastry weights. Blind bake for 10 minutes. Remove the paper and weights and continue baking for another 10 minutes, or until golden brown.
  • Arrange the bacon slices on a baking tray and bake until they are perfectly crisp and golden brown, which usually takes around 10-15 minutes.
  • Heat oil in a frying pan over medium heat. Sauté shallots and garlic for 2-3 mins until softened, then add zucchini and thyme and cook for another 2-3 mins until tender.
  • Sprinkle half of the feta into the tart shells. Add crumbled bacon over the feta, followed by the zucchini mixture. Finish by scattering the remaining feta on top.

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