Zucchini tartlets

Ingredients for 4 servings:

• 150 g puff pastry, frozen
• Flour , for the work surface
• 250 g zucchini
• 1 tbsp butter
• 1 clove(s) garlic
• Salt and pepper, black
• ½ tsp oregano, dried
• 2 eggs
• 50 g cheese (Appenzeller), freshly grated
• Nutmeg, freshly grated
• 2 tsp sesame seeds, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the puff pastry. Roll out each sheet to the thickness of a knife’s back on a floured surface and cut into quarters. Rinse 4 baking dishes about 8 cm in diameter with cold water and line with the pastry, pressing up a 2 cm high edge. Preheat the oven to 220 degrees Celsius. Remove the stem ends from the zucchini, wash them, and slice them very thinly. Heat the butter in a saucepan and sauté the zucchini over medium heat for about 3 minutes until soft. Peel the garlic and press it in. Season the zucchini with salt, pepper, and oregano. Beat the eggs, stir in the cheese, season with salt, pepper, and nutmeg, and sprinkle with the sesame seeds. Distribute the zucchini evenly among the baking dishes and pour the egg and cheese mixture over them. Bake in the oven (bottom) for about 15 minutes, then move to the middle and bake at 200 degrees for about 10 minutes.