These delicious mini tarts will be a real success, and most of all, they can be quickly prepared with the ingredients that can be commonly found in the pantry.
The gluten-free shortcrust pastry can be purchased in all well-stocked supermarkets. Alternatively, you can prepare it at home, with just gluten-free flour, butter and eggs. Try adding anchovies or anchovy paste to the courgette to give an even more strong flavour to these mini Tart.
The cooking time will vary depending on the size of the mould you will use. In fact, besides using the muffin tray, you can prepare these tarts using a cake tin of about 18cm.
Ingredients
For 12 moulds of about 4cm in diameter, preparation time 10 minutes, cooking time 40-45 minutes:
- 200g gluten-free shortcrust pastry
- 1 large courgette
- 150ml milk (cow or vegetable drink)
- Extra virgin olive oil
- 1 egg
- Salt and pepper
- Grated cheese to taste
Method
1 – Roll out the shortcrust pastry a few millimetres thick and, with a pastry cutter, cut the discs that will then go into the muffin mould and prick them with a fork.
2 – Grease the muffin mould well and place the discs in it. Using a small glass, push the disk to the bottom of the mould, so it adheres well to the bottom and sides. Then blind bake in the oven at 180° C for 20 minutes. If the discs swell, puncture the holes with the fork.
3 – Grate the courgette and add salt, black pepper, oil, and mix well. In a small jug, add the egg to the milk and season with salt and pepper
4 – The courgettes will have released some water, drain it well and stuff the cooked shortcrust pastry discs with the grated courgette. Then pour the milk and egg mixture and finish with the grated cheese. Bake the tarts at 180° C for about 20 minutes or until the filling is well cooked.
Tips
– To make sure that the egg and milk mix does not come through the holes at the base of the shortcrust pastry discs, sprinkle a light layer of cheese at the bottom of the disk. This will prevent soggy bottom too.
– These tarts can be conveniently prepared and kept in the freezer for up to three months.
