1 sheet store bought short crust pastry
100g cream cheese
4-6 zucchini flowers, washed and stamen removed
2 tablespoons milk
1 tablespoon lemon thyme
1 tablespoon grated parmesan
1. Grease and line fluted tart tin(s) with pastry. Trim excess pastry. lightly prick bases with a fork. Preheat oven to 180°C (360°F) and blind bake for 10 minutes or until pastry is cooked. Remove from oven and allow to cool.
4. Bake in oven for 15-20 minutes or until set. Serve warm or at room temperature.
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