Easy Savoury Tarts Recipe

This is a very easy savoury tart recipe to make. It is a very versatile tart and you could add a range of ingredients to this recipe. The other fantastic thing about this recipe is that you can freeze them. I have used these tarts as starters on a number of occasions. I cook them in the days leading up to the event, then pop them in a moderate oven covered with foil and reheat for about 15 minutes.

Savoury Tarts

My measurements are generally by eye on this recipe, but I think these ones should be pretty accurate.

Ingredients

• 1 bunch of spring onions
• 250 grams semi sun dried tomatoes
• 5 sheets short crust pastry
• 2 – 3 cloves garlic, crushed
• small chunk of fetta (less than 100 grams would be enough)
• 4 eggs
• 400 mls cream
• extra olive oil if needed

Instructions

1. Preheat oven to 180 degrees Celsius
2. Lay out pastry slices to defrost. (I lay out all 5 sheets as I have 4×12 mini muffins trays. If you have less than this, you may not want to defrost it all at once.)
3. Finely chop spring onions.
4. Roughly chop sun dried tomatoes into small pieces.
5. Use residual oil from sun dried tomatoes and heat on medium heat in a small pan.
6. Add more oil if not enough oil form the sun dried tomatoes. You need just enough to cover the base of the pan.
7. Add spring onions and cook for a couple of minutes stirring constantly.
8. Add garlic and sun dried tomatoes and cook for another couple of minutes.
9. Set aside until ready for use.
10. Gently beat 4 eggs, then add cream and beat further until well combined. Set aside.
11. I use a glass to make the circle pasty shapes. I cut shapes from all 5 sheets of pastry. This will make 45 small tarts.
12. I spray the trays with a cooking spray, too may sure they don’t stick.
13. Line all muffins tins with the pastry. Be sure to keep all edges pointing in an upward direction. If they are flat, the egg mixture tends to overflow easily.
14. Spoon a large teaspoon of mixture into each pastry case.
15. Pour egg mixture into each case slowly until the contents are well covered.
16. Crumble fetta on the top of each tart.
17. Bake for approx 15 – 20 minutes or until golden brown. Tip – if the tarts are under cooked they will be difficult to remove from tin.
18. Remove immediately to cool on a wire rack.
19. Serve with chutney.

This recipe makes approx 45 mini tarts or 24 large Savoury Tarts.

What do you like to put in your Savoury Tarts?

Our Family Menu Plan for this week.

Baking:Banana Cake

Monday: Beef Stroganoff

Tuesday: Pumpkin Soup (My dad visited from the country on the weekend and he brought another sack of pumpkins – luckily the kids all love pumpkin soup!)

Wednesday: Fried Rice

Thursday: Left Overs

Friday: Spaghetti Alla Matriciana

Saturday: Sausages And Steamed Vegetables

Sunday: Souvlakis

If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.

If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

Tagged as: Finger Food, menu plan, Recipes