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Cuisine:zucchini, mint and ricotta tartlet

We say yes to the zucchini, mint and ricotta tartlet as a starter or as a main course with a good well-seasoned salad, huuumm!

GENERAL INFORMATION

  • PREP TIME:20 MINUTES
  • COOKING TIME:25 MINUTES
  • RECIPE FOR 4 PEOPLE

INGREDIENTS

  • 2 ZUCCHINI
  • 1 ONION
  • 10 MINT LEAVES
  • 3 EGGS
  • 2 TABLESPOON RICOTTA
  • 5 CL OF MILK
  • 1 PUFF PASTRY
  • 1 MAGGI CUP HEART OF VEGETABLE BROTH
  • 1 TABLESPOON OLIVE OIL

PREPARATION

  1. Preheat the oven to tea. 7/8–220°C. Wash and grate the courgettes. Peel and mince the onion. Chop the mint.
  2. In a frying pan containing hot oil, sauté the onion then the zucchini for 2 minutes, add the heart of broth cup.
  3. In a bowl, beat the eggs with the ricotta and milk. Stir in the mint and grated zucchini.
  4. Unroll the dough, keeping the baking sheet, then cut out 4 circles. Line 4 tartlet moulds. Prick the bottoms with a fork, distribute the preparation. Bake in the bottom of the oven for 25 minutes.

There you go, bon appetit!