Name: Little feta and sun-dried tomato tarts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: olive oil spray; 13.80 gm olive oil; 1 small finely chopped onion; 3 sheets frozen shortcrust pastry, thawed; 100g crumbled feta; 50g sundried tomatoes, chopped; 20.00 ml flat-leaf parsley, chopped; 4 eggs; 189.38 gm cream; cracked black pepper; chopped flat-leaf parsley, to serve

Little feta and sun-dried tomato tarts

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Irresistible spicy tarts, hot and ready to devour.

Ingredients:

olive oil spray
13.80 gm olive oil
1 small finely chopped onion
3 sheets frozen shortcrust pastry, thawed
100g crumbled feta
50g sundried tomatoes, chopped
20.00 ml flat-leaf parsley, chopped
4 eggs
189.38 gm cream
cracked black pepper
chopped flat-leaf parsley, to serve

Instructions:

Preheat your oven to 200°C while greasing a 12-cup muffin pan with a light mist of olive oil spray.
Heat olive oil in a non-stick frying pan over medium-high heat. Cook onion for 3 minutes until soft and translucent. Allow to cool.
Cut out 4 circles from pastry sheets using a 10cm round cutter and place them in muffin holes. Mix cooked onion, feta, sundried tomatoes, and parsley in a bowl. Distribute feta mixture among pastry shells. Combine eggs and cream in another bowl, whisk well, season with pepper, and pour over feta mixture. Bake for 20 minutes until golden and cooked through. Garnish with chopped flat-leaf parsley before serving on a platter.

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