We say yes to the zucchini, mint and ricotta tartlet as a starter or as a main course with a good well-seasoned salad, huuumm!
GENERAL INFORMATION
- PREP TIME:20 MINUTES
- COOKING TIME:25 MINUTES
- RECIPE FOR 4 PEOPLE
INGREDIENTS
- 2 ZUCCHINI
- 1 ONION
- 10 MINT LEAVES
- 3 EGGS
- 2 TABLESPOON RICOTTA
- 5 CL OF MILK
- 1 PUFF PASTRY
- 1 MAGGI CUP HEART OF VEGETABLE BROTH
- 1 TABLESPOON OLIVE OIL
PREPARATION
- Preheat the oven to tea. 7/8–220°C. Wash and grate the courgettes. Peel and mince the onion. Chop the mint.
- In a frying pan containing hot oil, sauté the onion then the zucchini for 2 minutes, add the heart of broth cup.
- In a bowl, beat the eggs with the ricotta and milk. Stir in the mint and grated zucchini.
- Unroll the dough, keeping the baking sheet, then cut out 4 circles. Line 4 tartlet moulds. Prick the bottoms with a fork, distribute the preparation. Bake in the bottom of the oven for 25 minutes.
There you go, bon appetit!
