Rice and Zucchini Tartlets

 

Ingredients

 

Serve 6

 

Dough:

• 1 1/3 cups/200 g all-purpose/plain flour

• 1/8 tsp salt

• 6 tbsp milk

• 3 tbsp water

• 3 tbsp extra-virgin olive oil

Filling:

• 1 quart/1 liter milk

• 1/4 tsp salt

• 3/4 cup/150 g rice

• 1 shallot, chopped

• 2 tbsp olive oil

• 4 zucchini/courgettes, cut into small rounds

• salt and freshly ground black pepper to taste

• 6 zucchini flowers, carefully washed

• 2 eggs, lightly beaten

• 2/3 cup/80 g freshly grated Parmesan cheese

•  1/2 tsp dried marjoram

• 1/4 tsp freshly ground nutmeg

• 1 tbsp butter, cut up

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Oil a six-hole muffin pan.

2. Dough: Sift the flour and salt into a large bowl. Mix in the milk, water, and oil. Shape into a ball.

3. Filling: Bring the milk and salt to a boil in a medium saucepan. Add the rice and cook until tender. Remove from the heat.

4. Sauté the shallot in the oil in a large frying pan until softened. Add the zucchini and cook for 5 minutes. Season with salt.

5. Blanch the zucchini flowers in a large pot of salted, boiling water for 5 seconds. Drain.

6. Stir the zucchini mixture into the rice. Add the eggs, Parmesan, marjoram, and nutmeg. Season with pepper.

7. Roll the dough out thinly. Cut out rounds to line the pans. Fill with the rice mixture and top with a zucchini flower in the center.

8. Dot with butter. Bake for 15-20 minutes, or until golden. Serve warm.