Zucchini Onion Tarts
These simple Zucchini Onion Tarts are perfectly portioned for a summer brunch or get-together. With a little help from a store-bought pie crust, the recipe comes together quickly and easily.
Nathan Lambrecht
Makes: 12 tarts
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 pie crust
- 4 eggs
- 2 medium zucchini, shredded
- 1 medium red onion, diced
- ½ yellow onion, diced
- 1 cup Gruyere or fontina cheese, grated
- ½ teaspoon grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup crumbled bacon (optional)
Instructions
- Preheat oven to 375 degrees. Using a 3-inch round pastry cutter, cut pie crust into 12 circles. Line a 12-cup muffin tin with pastry rounds. Press the sides gently to evenly cover each cup with dough.
- In a medium bowl, stir together the remaining ingredients until combined. Spoon into the pastry-lined muffin cups.
- Bake for 30 minutes, until golden brown and egg is cooked through. Serve warm or at room temperature, or store in a sealed container in the refrigerator for up to 5 days.
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