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Little feta and sun-dried tomato tarts

  • 0:15 Prep
  • 0:25 Cook
  • Makes 12


  • olive oil spray
  • 3 teaspoons olive oil
  • 1 small finely chopped onion
  • 3 sheets frozen shortcrust pastry, thawed
  • 100g crumbled feta
  • 50g sundried tomatoes, chopped
  • 1 tablespoon flat-leaf parsley, chopped
  • 4 eggs
  • 3/4 cup cream
  • cracked black pepper
  • chopped flat-leaf parsley, to serve


  • 1
    Preheat oven to 200°C. Lightly grease a 12 x 1/3 cup capacity muffin pan with olive oil spray.
  • 2
    Place olive oil in a non-stick frying pan over medium-high heat. Add onion and cook for 3 minutes or until soft and translucent. Set aside to cool.
  • 3
    Using a 10cm round cutter, cut 4 circles each from pastry sheets. Line muffin holes with the pastry. Combine the cooked onion, feta, sundried tomatoes and parsley in a small bowl. Divide feta mixture between pastry shells. Place eggs and cream in a small bowl and whisk until well combined. Season with pepper. Pour over feta mixture. Bake for 20 minutes or until cooked through and golden. To serve, sprinkle with chopped flat-leaf parsley and arrange on a serving platter.

Source: taste.com.au


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