The tartlets au gratin with zucchini they are a perfect idea for aperitif or how starter. A recipe easy and with a delicate flavor that includes a soft filling and a crunchy panure which makes it particularly delicious.
Ingrediants
- 2 rolls of shortcrust pastry
- 400 g of zucchini
- 2 eggs
- 80 g of grated Grana Padano
- 50 g of crumbled crumbs of soft bread
For 8 tartlets
- 4 tablespoons of cream
- 1 shallot
- extra virgin olive oil
- salt
- pepper
The zucchini gratin tartlets they are a delicious appetizer, also perfect for an aperitif and have the advantage of being really easy to prepare, especially starting from the ready-made shortcrust pastry. The filling is made with raw zucchini and a cream of eggs, cream and cheese. The final gratin with a shallot panure makes the tartlets even more appetizing.
The zucchini are particularly suitable for making fillings for savory pies, thanks to their delicate flavor, which combines with the most varied ingredients, and the ease with which they are cleaned and prepared (to be found in our article How to cook zucchini: properties, uses and recipes). Some ideas from the Spoon archive? The courgette and cooked ham roll and the delicious Quiche with courgettes, courgette flowers and mozzarella.
If you are planning the buffet for a home made vegetarian aperitif and you like idea of preparing dishes single portion also take a look at the mini ricotta cheesecakes with dried tomatoes, the caramelized onion tarts and the super tempting Mozzarella in carrozza with mint aubergines.
OTHER TASTY RECIPES: Spelled tartlets, Phyllo pastry tartlets, salmon mousse, radishes and currants, Mini tatin of tomatoes and burrata
How to prepare: Zucchini au gratin tartlets
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min
- Portions
-
4 – 8
How to prepare: Zucchini au gratin tartlets
Preparing zucchini gratin tartlets is easy. Peel the courgettes and grate them with a grater with large holes, collecting them in a bowl. Combine the eggs, cream, 50 grams of Grana Padano, three tablespoons of grated courgettes, salt and pepper in another bowl.
Blend everything until you get a thick cream. In a pan, heat two tablespoons of oil, add the finely chopped shallots and after 5 minutes add the crumbled breadcrumbs. Salt, mix and set aside. Line eight tartlet molds with a diameter of 10-12 centimeters previously greased with the shortcrust pastry.
Fill each tartlet with the courgettes and pour the cream on top. Place in the oven, preheated to 180 °, and cook for about twenty minutes.
After this time, remove the tartlets, sprinkle them with the previously prepared panure, the remaining grated cheese and brown them for 5 minutes.
Remove the zucchini tartlets from the oven and let them cool before turning them out and serving.
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