Zucchini and prosciutto tartlets

Tasty and suitable for many occasions, the zucchini and prosciutto tartlets are really easy to prepare, even for beginners. By using pre-made brisè dough, you only have to make the filling. With zucchini tartlets, in just a few minutes you will have a great appetizer that is also good cold, a morsel to enjoy as an aperitif and again for brunch.

Zucchini and prosciutto cotto tartlets can be prepared in advance and used for lunch at the office as well as a picnic. Even children appreciate the delicate taste of these savory tartlets. Seeing is believing.

The Recipe:

Turn on the oven and heat to 180°.

With the help of a glass, cut the brisè dough into 8 diskettes to use as a pastry bowls and arrange them in molds slightly coated with oil. At this point, peel the zucchini and cut a few thin slices, which you will use for decorating the tartlets. Cut the rest of the vegetables into very small pieces. Pour a small amount of the chopped zucchini into the molds to create a layer. Mix the rest of the zucchini with the eggs and blend in the cream, Parmesan cheese, prosciutto cotto cut into small pieces, salt and pepper. If the cream is too liquid, add breadcrumbs. Set aside for a moment.

Heat two tablespoons of oil in a pan and add the finely chopped shallots. As soon as they have softened, add the bread crumbs and salt. Turn off the heat and let cool briefly before mixing the crumbs into the mixture of eggs and zucchini. This cream will be poured into the tartlets over raw zucchini. Bake in the oven for 10 minutes, remove, then sprinkle a bit of Parmesan cheese on top and let gratinate for another 5 minutes. The tartlets are then ready.