Discover the delight of zucchini, mint, and ricotta tartlets – an elegant starter or satisfying main when paired with a crisp, well-seasoned salad. Absolutely irresistible!
General Information
- Prep time: 20 minutes
- Cooking time: 25 minutes
- Serves: 4 people
Ingredients
- 2 zucchini
- 1 onion
- 10 mint leaves
- 3 eggs
- 2 tablespoons ricotta
- 5 cl milk
- 1 sheet puff pastry
- 1 Maggi cup heart of vegetable broth
- 1 tablespoon olive oil
Preparation
- Preheat the oven to 220°C (th 7/8). Wash and grate the zucchini. Peel and finely chop the onion. Chop the mint leaves.
- In a frying pan with hot oil, sauté the onion, then the zucchini for 2 minutes. Add the heart of vegetable broth cup.
- In a bowl, beat the eggs with the ricotta and milk. Stir in the mint and sautéed zucchini mixture.
- Unroll the puff pastry, keeping the baking paper, then cut out 4 circles. Line 4 tartlet molds. Prick the bases with a fork and distribute the filling. Bake in the bottom of the oven for 25 minutes.
Enjoy – bon appétit!
