Zesty Zucchini Slice Tarts
1/2 cup self-raising flour
2 medium zucchinis, grated
2 middle bacon rashers, trimmed, finely chopped
1/2 cup grated pizza cheese
1 tablespoon extra virgin olive oil
4 sheets frozen shortcrust pastry, partially thawed
2 table spoons fresh flat-leaf parsley leaves, to serve
1. Pre-heat oven to 180C/160C fan-froced. Line 2 baking trays with baking paper.
2. Whisk 2 eggs in a medium bowl. Add flour. Whisk until smooth. Stir in zucchini, bacon, cheese and oil. Season.
3. Using a 20cm plate as a guide, cut a 20cm round from each pastry sheet. Place rounds on prepared trays. Spoon mixture onto the centre of each pastry round. Leaving a 3cm border, spread mixture over pastry.
4. Using picture as a guide, fold and pleat pastry border around fillng. Whisk remaining egg. Brush pastry edges with egg. Bake for 40 minutes or until pastry is golden. Serve, sprinkled with parsley.