Summer Vegetable Tarts
- ¼ c olive oil
- 1 zuchinni diced
- 1 c diced red or yellow capsicum
- ½ large eggplant diced
- ½ red onion peeled and diced
- 2-3 cloves chopped garlic
- savoury shortcrust pastry
- 2 eggs
- 1 c cream
- ½ c grated parmesan and extra for sprinkling
- salt and pepper
Preheat the oven to 180C. Heat the oil in a large flying pan and saute the vegetables until softened and starting to colour. Set aside.
Lightly grease 6 individual tart tins or ramekins and line the dishes with the pastry. Chill these in the fridge for five mins. Whisk together the eggs and cream and add ½ c parmesan. Season to taste.
Arrange the sauteed vegetables in the tart shells and pour over the parmesan cream. Sprinkle with extra parmesan and bake in a preheated oven on a heated flat tray for 15-20 mins until the filling is set and the pastry is puffed and golden.
Serve with a crispy green salad.