Tartlets are good both cold and hot, especially good with a glass of white wine!
- zucchini – half
- champignons – 150 gr.
- egg – 2 pcs.
- sour cream – 2 tablespoons
- flour – 1 tbsp
- provan herbs
- garlic powder – a pinch
- cayenne pepper
- grated cheese – 2 tablespoons – I used Holand cheese
- olive oil
- tartlet molds – 8 small ones
- 8 flaky pastry – 8 pieces by the size of a tartlet
STEP BY STEP RECIPE
Slice 8 zucchini rings, dice the rest of the zucchini, dice the mushrooms
Sauté the zucchini rings in olive oil on both sides and set aside.
Sauté remaining zucchini with mushrooms, season with salt and pepper.
Mix sour cream, cheese, garlic, flour, herbs and eggs and pour into the zucchini and mushrooms.
Layer the tartlets with the puff pastry.
Fill the tartlets with the sour cream-egg-vegetable mixture. Place a circle of roasted zucchini on top
Preheat the oven to 200
Bake for 20 minutes
Remove from the molds and serve.