Quick to make and satisfying to eat, these zucchini tarts are perfect for a midweek meal.

Ingredients

2 medium grated zucchini

2 finely chopped and trimmed middle rashers of bacon

3 eggs

½ cup pizza cheese, grated

½ cup self-raising flour

4 sheets of frozen, partially thawed shortcrust pastry

1tbsp extra virgin olive oil

2tbsp fresh parsley

Instructions

1. Line 2 baking trays using baking paper and preheat oven to 180°C or 160°C fan forced.
2. Whisk two eggs in a medium-sized bowl and add flour. Continue whisking until smooth. Mix in cheese, bacon, zucchini and oil and season.
3. Cut a 20cm round from each sheet of pastry using a 20cm plate as a guide. Place sheets on prepared baking trays and spoon mixture into the centre of each pastry round, leaving a 3cm border.
4. Carefully fold an attractive border of pastry around the filling. Whisk the remaining egg and brush pastry with egg.
5. Bake for 40 minutes or until pastry is golden brown and serve topped with fresh parsley.