This is the first recipe from the night I want to share with you all.
Sorry for the dodgy photo - I was taking quick photos as we served the food and this one didn't go well!
These tarts were really easy to make. The only fiddly thing was the pastry shell and that wasn't overly complicated. I'd just warn against overcooking them (like I did slightly - oops!) But, if you did overcook them - let them cook then microwave them a little to soften them. Win!
I think the cool thing about these is you could change what's in them as well. You could put all kinds of other cooked veggies or cooked meat. Just make sure it's cooked and chopped small enough to eat.
If anyone is interested, you can still contribute to the fundraiser:
RECIPE - makes 12 tarts in a cupcake pan
3 sheets shortcrust pastry, thawed
1 tbsp olive oil
2 shallots, finely chopped
2 garlic gloves, finely chopped
2 zucchinis, cut into rounds
1 tsp thyme leaves, chopped
1. Preheat oven to 180 degrees or 160 degrees fan-forced. Grease 12 cupcake pans. Cut 4 rounds from each sheet of pastry. Use to line prepared cupcake pans, and trim edges. Prick the base with a fork and chill in the fridge for 10 minutes.
2. Line each tart with baking paper and fill with dried beans, rice or pastry weights. Blind bake for 10 minutes. Remove paper and weights and bake for another 10 minutes, until golden.
3. Place bacon rashers on a baking tray. Bake 10-15 minutes until crisp and golden.
4. Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots and garlic for 2-3 minutes until softened. Add zucchini and thyme and cook for 2-3 minutes until just tender.
5. Divide half the feta between tart shells. Crumble bacon over feta and top with zucchini mixture. Scatter over remaining feta.
Source: Coles in-store magazine