Happy Monday! Whoo!
I’m trying to cut out dairy a bit – it’s not going so well…
I’m also trying to cut out wine for a while – that’s not going too well either..! Hehe ;)
Now that you know my struggles, let me present you with a fabulous and easy recipe for low carb zucchini & goat’s cheese tartlets – these are perfect appetizers for a party or you could even make it into a large tart for #MeatFreeMonday.
{These were for a birthday celebration at the office}
[recipe title=”Low Carb Zucchini & Goat’s Cheese Tartlets” servings=”24″ time=”1 hour” difficulty=”easy”]
You will need:
1 batch of zucchini pancake mix
1 handful of pumpkin seeds
caramelised onions
rosa tomatoes
2 sprigs of rosemary
olive oil
salt
soft goat’s cheese
wild rocket
Line a baking try with baking paper and pre-heat the oven to 180C.
Mix the pumpkin seeds into the zucchini mixture and use a round cookie cutter to form bite-sized circles on the baking paper. The bases should be about 1 cm thick.
Bake for 30 minutes, then allow to cool.
In the meantime, prepare your caramelised onions on the stove top and let it cool.
Fill a small roasting dish with rosa tomatoes {small cherry / grape tomatoes} and drizzle with olive oil.
Add a sprinkling of coarsely ground salt and the rosemary sprigs.
Bake for about 20 minutes – still on 180C, then switch on the grill and let it grill for another 10 minutes.
To assemble the tartlets, give each a smear of goat’s cheese, then top with the onions and finish it off with a roasted tomato.
Serve with wild rocket.
[/recipe]
These low carb zucchini & goat’s cheese tartlets are really very versatile – you could top the bases with just about anything you fancy – although I prefer the simplicity and burst of fresh flavour of these.
You could deconstruct them for gourmet lunch boxes or take a platter along to a picnic…
How will you enjoy them? X
