Zucchini Tartlets

Zucchini Tartlets
Recipe type: Starters
  • For the pastry:
  • 200 g (1 and ½ cup) gluten free self-rising flour
  • 30 ml (3 tablespoons) of water
  • Pinch of salt
  • 100 g (almost ½ cup) softened butter
  • 8 individual portion tartlets tins
  • For the filling:
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of garlic infused oil and 2 tablespoons of onion infused oil
  • 4 medium size zucchini (courgettes) thinly sliced
  • 1 teaspoon of maple syrup (optional)
  • 2 teaspoons of herbs: parsley and thyme (fresh or semi dried is better)
  • 2 eggs
  • 100 ml (1/3 cup) lactose free cream
  • 50 g (½ cup) freshly grated parmesan cheese
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  1. Mix the butter, flour and salt into the bowl (if you have a food processor, you can use it) until the mixture looks like soft breadcrumbs
  2. Add the water one spoon at the time and keep mixing it until the mixture starts to look like dough
  3. Divide the mixture into eight equal parts
  4. Grease the tins (spray oil or butter) and line them with the pastry
  5. Put in the fridge all the tins with the pastry for at least 15 minutes
  6. In a pan heat up the olive oil and the onion infused oil
  7. Add the zucchini and cook them for around 20 minutes, stirring them often, until they look cooked and caramelised
  8. Add the salt and pepper, the maple syrup, the herbs plus the garlic infused oil and mix it all together.
  9. Remove from the heat and let it cool.
  10. Preheat the oven to 180°C (around 350°F) and put them in the oven
  11. Divide the zucchini between the pastry cases
  12. Beat the eggs with the cream, the mustard, grated parmesan cheese and pour into the cases around the zucchini
  13. Place the tartlets in the oven (for stability put them on an oven tray)
  14. You may want to turn the oven down, if the tartlets are becoming too brown
  15. Cook for 25 mins, or until the filling is set and has a nice golden colour
  16. Remove from the oven and let the tartlets cool down for 5-10 minutes before taking them from their tins and serving them warm or at room temperature


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.