BABY POTATO AND VEGGIE TARTLETS
Recipe and photo: Tanya Baron Matthews
- 6 baby potatoes, boiled until just done
- 6 cherry tomatoes
- 1 garlic clove, minced
- 1 small white onion, finely chopped
- hard cheese (I used Parmesan)
- 2 baby marrows, finely chopped
- 1 egg, beaten
- salt, pepper and herbs to taste
- Squish or flatten a cooked baby potato in the bottom of each muffin pan hole.
- Follow with a small piece of Parmesan cheese and 1 sliced cherry tomato.
- In a bowl, mix the chopped onion, garlic and baby marrow, season to taste with salt, pepper and herbs of your choice.
- Add the egg to the onion mixture and mix.
- Spoon the egg and onion mixture on the potato and tomato in the muffin pans and top with another slice of cheese.
- Bake for 30 minutes in a preheated oven at 180°C.
- Note:
- Double the ingredients for a standard 12 muffin pan.
