Rice Tartlets with Zucchini

Servings: 8 to 10 » Preparation: 30 mins » Cooking: 45 mins » Level: Medium
Ingredients:
  • Pastry:
  • 1 2/3 cups (250 g) all-purpose (plain) flour
  • 1/8 teaspoon salt
  • 1/3 cup (90 ml) milk
  • 3 tablespoons water
  • 3 tablespoons extra-virgin olive oil
  • Filling
  • 4 cups (1 liter) milk
  • ¼ teaspoon salt
  • ¾ cup (150 g) rice
  • 2 shallots, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 4 zucchini (courgettes), finely chopped
  • Salt and freshly ground black pepper
  • 12 small zucchini flowers (optional)
  • 2 eggs, lightly beaten
  • ¾ cup (100 g) freshly grated Parmesan
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground nutmeg
  • 2 tablespoons butter, cut up

Procedure:
  1. Preheat the oven to 350 F (180 C/ Gas 4)
  2. Oil two 6-cup muffins pans
  3. Dough: Sift the flour and salt into a bowl. Mix in the milk, water, and oil. Shape into a ball
  4. Filling: Bring the milk and salt to a boil in a medium saucepan
  5. Add the rice and simmer until tender, 15-20 minutes
  6. Sauté the shallot in the oil in a frying pan until softened, 4-5 minutes
  7. Add the zucchini and cook for 5 minutes. Season with salt
  8. If using zucchini mixture into rice the rice
  9. Add the eggs, Parmesan, oregano, and nutmeg. Season with pepper
  10. Roll the dough out thinly
  11. Cut out rounds to line the pan
  12. Fill with the rice mixture and top with zucchini flower, if using. Dot with the butter
  13. Bake until set and golden brown, 15-20 minutes
  14. Serve warm