Zucchini Tartlets

If you couldn't already tell, I love to experiment in the kitchen. This evening, I took the very same Zucchini Pie recipe I posted on August 9 and went all Martha Stewart with it to make these cute and delicious Zucchini Tartlets (I might like these better than the pie—they're cute, they're portable, but they do take a little more time).

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Here's what I did differently:

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After cooking the zucchini and onion in the butter and stirring in the spices, pour it all into a food processor and blend it up. Because the mixture is hot, leave open the center hole of your food processor's lid—or the steam under pressure might blow it off!

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Let the mixture cool a little, and meanwhile open a can of crescent rolls. Unroll the dough and press the seams together so you have one big rectangle with no perforations. Now, cut the rectangle into 12 equal pieces. Press each piece a little thinner in your palm and then put them in the cups of a muffin pan.

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Now pour the cheese into the mixture in your food processor and whip it up. Then beat in the eggs. Spoon the soupy mixture into the crescent-roll-lined muffin pan.

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You'll only use about half of the filling, so get out another can of crescent rolls and make two pans, or save it for later (I froze mine—we'll see how it keeps).

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Bake at 375 about 15 minutes, until the crescent rolls are beginning to brown and the zucchini filling has set. Allow to cool a few minutes in the pan, then very gently dig each tartlet out with a spoon. (My first two came out sloppy, but the rest kept their shape quite nicely when I worked slowly and carefully.)

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TWO NOTES: I meant to put a dollop of Dijon mustard in each crescent roll before spooning in the filling, but I forgot! Honestly, I didn't miss it, but I bet it would be good. And, I stuck cherry tomato halves into the top of each tart on a whim after plating them, but next time I'm going to try baking them with the tomato halves already in place—if you should try it before I do, let me know how it turns out!

Shared at Eat Make Grow 

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