Lancewood
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Zucchini & Dill Tartlets
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Lancewood Zucchini & Dill Tartlets

Ingredients

Crust:

200 g almond flour
60 ml butter , melted

Filling:

2 extra large egg(s)
45 ml cream
250 g LANCEWOOD® Full Fat Plain Chunky Cottage Cheese
30 ml fresh dill , chopped
60 ml Parmesan
3 baby marrow(s) , washed and sliced into rounds or ribbons
LANCEWOOD® Sour Cream  or Cultured Cream, for serving

Method

Crust:
Preheat the oven to 220°C. 

Mix the almond flour and the butter together and press onto the bottom and sides of four 12 cm in diameter loose bottomed tart pans.

Place on a baking sheet and bake for 5 minutes.

Remove from oven and lower the heat to 180°C.

Filling:
Beat the eggs and cream together. Add the cottage cheese, dill, Parmesan and seasoning.

Mix until well combined. Arrange the baby marrows in the prepared crusts.

Spoon the cottage cheese mixture over the arranged baby marrow.

Bake at 180°C for 20 – 30 minutes or until set and golden.

Serve with sour cream or cultured cream.

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