Preparation time: 30΄
Cooking Time : 20΄ - 25΄
For 8 servings
Ingredients
For the tarts
2 sheets of puff pastry (1 package)
A little olive oil, for the forms
For the filling
3 tbsp. olive oil
2 spring onions (finely chopped)
1 zucchini (finely chopped)
½ green pepper (finely chopped)
½ red pepper (finely chopped)
½ yellow pepper (finely chopped)
250 gr. Mayonnaise Light KYKNOS
150 gr. Ketchup 0% added sugar KYKNOS
2 eggs, preferably organic, lightly beaten
100 gr. Grated gruyere
½ bunch of dill (without the coarse ones) (finely chopped)
Salt, Freshly ground pepper
Preparation
Spread the sheets of puff pastry on a flat surface and with a small round cutter, cut 4 disks from each sheet (if you don’t have a cutter, cut the disks with a knife, using a small coffee saucer as a guide). Brush the inside of 8 small tart tins with a little olive oil and lay the dough discs there, fitting them well to the walls. We put the molds with the dough in the refrigerator until we prepare the filling.
For the filling
In a large pan, heat the olive oil over medium heat and saute the green onions, zucchini and peppers for 5΄- 6΄, until they soften. Sprinkle them with salt and pepper and saute for 1’ more. Take them out with a slotted spoon and drain them on absorbent paper. In a bowl, beat the Mayonnaise Light KYKNOS and the eggs with a fork, add the sauteed vegetables and the grated gruyere and mix well. Finally, add salt, pepper and dill and mix.
For the tarts
Preheat the oven to 180°C fan. Take the molds with the dough out of the fridge, spread the Ketchup 0% added sugar KYKNOS and fill them with the vegetable mixture. Bake the tarts on the middle shelf of the oven for 20΄ - 25΄, until golden brown. Let them cool slightly and unmold them.