You made it to Wednesday night and you deserve a fabulous dinner that is ready in a flash and even gives you lunch leftovers the day after.
I’m trying out a whole bunch of recipes this summer that take 30 minutes or less. You see, you’d think that as a teacher on holiday I’d have a tonne of time to spend cooking this summer but instead I find each holiday that I have even less with small one needing me 24 hours a day.
Which will I chose-small one or extra time cooking? It’s just not even a contest.
These tarts are a perfect solution for us and use what is just the freshest of these season.
Just take six pieces of phyllo and give them a spray with olive oil (I’ve recently fallen in love with Bertolli’s) before folding into four and tucking into a greased muffin cup. Add shredded zucchini,
feta, chopped mint and cover with eggs and milk whipped together.
Bake at 350 degrees for 20 minutes (or until the custard is set) and enjoy!
I served ours on a bed of herbs from the garden (cilantro, mint, basil and sorrel) dressed with a bit of olive oil and vinegar.
- 6 x ¼ cup shredded zucchini (1/4 cup for each tart)
- 6 tsp chopped, fresh mint
- 6 T feta (crumbled)
- pepper to taste
- 4 eggs
- 1 cup milk
- 6 sheets of phyllo
- cooking spray
- Spray 6 muffin cups with cooking spray (I really like Bertolli olive oil) and each piece of phyllo. Fold each phyllo into fours and tuck into muffin cups. Top with zuchinni, mint, feta and pepper. Beat together the eggs and milk and pour into each cup. Bake at 350 degrees for 20 minutes or until the custard is set.
- Fabulous hot or at room temperature.