Mini Zucchini Tarts
Buttery pie crust, a soft leek filling, and thin slices of zucchini on top bake into a savory bite.
Servings: 8 tarts
Calories: 278kcal
Equipment
Ingredients
- 2 refrigerated pie crusts or homemade
- 1 tablespoon olive oil
- 1 large leek white and light green parts only, thinly sliced
- 1 clove garlic minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small zucchini thinly sliced into rounds
- 1 teaspoon fresh dill
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease 8 mini tart pans.
- Roll out the pie crust and cut into 8 circles large enough to fit into the tart pans. Press gently into each pan and trim any excess.
- Heat olive oil in a skillet over medium heat. Reserve 8 slices of leeks; add the rest to the skillet and cook for 5 to 7 minutes, until soft. Stir in the garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
- In a bowl, mix together ricotta, Parmesan, egg, salt, and pepper. Stir in the cooked leek mixture.
- Spoon the filling evenly into each tart shell.
- Arrange thin slices of zucchini on top of each tart, slightly overlapping, along with a slice of leek.
- Bake for 25 to 30 minutes, or until the crust is golden and the filling is set.
- Let cool for a few minutes before removing from the pans. Serve warm or at room temperature with fresh dill.
Nutrition
Calories: 278kcal | Carbohydrates: 24g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 408mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg