Tartlets with zucchini and red pepper
4 servings
30 minutes
Zucchini and red pepper tartlets are an exquisite dish of Korean cuisine that combines the tenderness of vegetables with the aroma of fresh herbs. It's a harmony of flavors: sweet ramiro pepper, soft zucchini, and young potatoes create an ideal base complemented by spicy thyme and basil. A light cheesy accent of parmesan adds depth to the taste, while a delicate egg mixture binds all the ingredients together. The dish cooks quickly, and its airy texture makes the tartlets a perfect option for a light dinner or refined appetizer. Traditionally, Korean cuisine is known for its ability to combine fresh ingredients with minimal cooking, allowing the tartlets to retain the natural flavor of the ingredients. They are ideally served warm with a refreshing green salad or a light yogurt-based sauce.
1
Preheat the grill. Heat olive oil in a pan, add finely chopped onion, sliced bell pepper, thinly sliced zucchini, and sliced boiled potatoes, and sauté for 2-3 minutes. Sprinkle with finely chopped thyme and basil, add salt, pepper, and fry for another minute.
- Olive oil: 1 tablespoon
- Spring onion: 4 stems
- Ramiro pepper: 1 g
- Zucchini: 1 piece
- New potatoes: 400 g
- Thyme: 0.5 teaspoon
- Basil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Meanwhile, lightly beat the eggs. Add the seasonings. Pour into the pan and fry for a few minutes, gently stirring until the eggs start to thicken. Evenly distribute the mixture in the pan and gently press with a spatula to brown the bottom.
- Chicken egg: 6 pieces
3
Sprinkle with grated parmesan and place under the grill for 1-2 minutes. Cut the finished tartlets and arrange them on serving plates.
- Grated Parmesan cheese: 2 tablespoons
