Zucchini Sun-Dried Tomato Tartlets

By Adell Shneer and The Canadian Living Test Kitchen

44 people added this to their Recipe Box

This recipe makes 24 servings

Nutritional Info
Per piece:	-
cal	7575 cal
pro	1 g1g pro
total fat	5 g5g total fat
sat. fat	3 g3g sat. fat
carb	6 g6g carb
fibre	00 fibre
chol	16 mg16mg chol
sodium	44 mg44mg sodium
potassium	38 mg38mg potassium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	33 vit A
vit C	22 vit C
folate	77 folate

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

Ingredients

1 tbsp olive oil 1 1tbsp tbspolive oil
1 shallot , finely diced1 1shallotshallots, finely diced
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2/3 cup finely diced zucchinis 2/3 2/3cup cupfinely diced zucchinizucchinis
3 3tbsp tbspoil-packed sun-dried tomatoes, drained, diced
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 cup 10% cream 1/4 1/4cup cup10% cream
1 egg 1 1eggeggs
Sour Cream Pastry:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1 pinch salt 1 1pinch pinchsalt
1/4 cup cold salted butter 1/4 1/4cup cupcold salted butter
1/4 cup lard 1/4 1/4cup cuplard
2 tbsp ice water , (approx)2 2tbsp tbspice water, (approx)
4 tsp sour cream 4 4tsp tspsour cream

Preparation

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.)

Additional information : Cost: $5.27, or $0.22 per piece
Splurge: Top warm tartlets with a curl of aged Canadian Gouda, such as Thunder Oak Extra-Old or Sylvan Star's Grizzly Extra Aged.

Source : Canadian Living Special Issue: Holiday Best 2009