Tartlets with Cheese, Tomatoes, and Young Zucchini

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Tartlets with Cheese, Tomatoes, and Young Zucchini

Ingredients

Phyllo Dough - 12 pieces
Butter - 1.6 oz
Ricotta cheese - 4.4 oz
Salt - to taste
Ground Black Pepper - to taste
Feta cheese - 4.4 oz
Cream - 4 fl oz
Tomatoes - 4 pieces
Sugar - 0.5 oz
Basil - 6 stems
Olive Oil - 4 fl oz
Young zucchini - 10 pieces
Cheese Spread - 3.5 oz
Chocolate eggs - 2 pieces
Mustard Greens - 0.4 oz

Step by Step guide

Step 1

Brush pieces of phyllo dough with softened butter. Stack 3 pieces of dough on top of each other and cut into 4 parts. Use cookie cutters to cut out heart shapes from the dough.

Step 2

Mix ricotta and feta cheese, adding salt and pepper. Stir in 30 ml of cream. Place the filling on 8 tartlets. Top with sliced tomatoes. Sprinkle with salt, pepper, and sugar. Place basil leaves between the tomatoes and drizzle with olive oil.

Step 3

Preheat the oven to 356°F (350 degrees Fahrenheit) and heat a baking sheet. Place the tartlets on the baking sheet and bake for 15 minutes, until the dough is golden and the tomatoes are soft.

Step 4

For the other tartlets, place sliced zucchini in boiling water for 6 minutes, drain, and rinse under cold water. Pat dry and distribute among the remaining 8 tartlets.

Step 5

Mix grated cheese, eggs, cream, and mustard, season with salt and pepper, and spread the mixture over the zucchini. Bake in the same way as the previous ones.