Name: Zucchini slice tarts
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 3 eggs; 75.00 gm self-raising flour; 2 medium zucchini, grated; 2 middle bacon rashers, trimmed, finely chopped; 125.00 ml grated pizza cheese; 18.20 gm extra virgin olive oil; 4 sheets frozen shortcrust pastry, partially thawed; 40.00 ml fresh flat-leaf parsley leaves, to serve

Zucchini slice tarts

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Golden shortcrust pastry surrounds a delicious zucchini and bacon filling for a quick and satisfying midweek meal.

Ingredients:

3 eggs
2 medium zucchini, grated
2 middle bacon rashers, trimmed, finely chopped
125.00 ml grated pizza cheese
18.20 gm extra virgin olive oil
4 sheets frozen shortcrust pastry, partially thawed
40.00 ml fresh flat-leaf parsley leaves, to serve

Instructions:

Preheat your oven to 180C (160C fan-forced) and prepare 2 baking trays with baking paper.
In a medium bowl, vigorously whisk 2 eggs until frothy. Gradually incorporate flour until a smooth batter forms. Gently fold in zucchini, bacon, cheese, and oil. Season to taste.
Cut out 20cm rounds from each pastry sheet using a 20cm plate as a guide. Place the rounds on trays. Spoon the mixture onto the center of each pastry round and spread it over the pastry, leaving a 3cm border.
Wrap the pastry border around the filling as shown in the picture. Whisk the remaining egg and brush the edges of the pastry with it. Bake for 40 minutes or until the pastry turns golden. Serve with a sprinkle of parsley.

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