Zucchini Sun-Dried Tomato Tartlets

Zucchini Sun-Dried Tomato Tartlets Author: Canadian Living Credits: Zucchini Sun-Dried Tomato Tartlets

These savoury little quiche-like morsels freeze for up to two weeks and reheat exceptionally well.

  • Portion size 24 servings
  • Credits : Canadian Living Special Issue: Holiday Best 2009

Ingredients

  • 1 tablespoon olive oil
  • 1 shallots finely diced
  • 1 clove garlic minced
  • 2/3 cups finely diced zucchinis
  • 3 tablespoons oil-packed sun-dried tomatoes drained, diced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup 10% cream
  • 1 egg
Sour Cream Pastry:
  • 1 1/4 cup all-purpose flour
  • 1 pinch salt
  • 1/4 cup cold salted butter
  • 1/4 cup lard
  • 2 tablespoons ice water (approx)
  • 4 teaspoons sour cream

Method

Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp (15 mL) more water if too dry. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry to scant 1/8-inch (3 mm) thickness. Using 2-3/4-inch (7 cm) round cookie cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini-tart or muffin cups. Prick all over with fork; freeze until firm, about 20 minutes.

Bake in 350°F (180°C) oven until light golden, about 15 minutes. If dough puffs, gently press with fingertip. Let cool in pan on rack.

In skillet, heat oil over medium heat; cook shallot and garlic, stirring occasionally, until translucent, about 2 minutes.

Add diced zucchini, tomatoes, oregano, and pinch each of the salt and pepper; cook, stirring occasionally, until zucchini is tender and golden, 5 to 7 minutes. Let cool. Divide mixture among shells.

In bowl, whisk together cream, egg and remaining salt and pepper; pour into shells, being careful not to overflow. Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, about 20 minutes.

Let cool in pan on rack for 5 minutes. Remove from pan. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 2 weeks. Heat through in 350°F/180°C oven, about 10 minutes, 15 minutes if frozen.)

Nutritional facts Per serving: about

  • Sodium 44 mg
  • Protein 1 g
  • Calories 75.0
  • Total fat 5 g
  • Potassium 38 mg
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate 6 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Zucchini Sun-Dried Tomato Tartlets

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