Tomato and feta tarts
 
 
Author::
Recipe type: lunch box
Ingredients:
  • 400 grams tinned diced tomatoes
  • 2 cloves garlic
  • 2 spring onions
  • 50 grams feta
  • 1 tablespoon olive oil
  • 4 eggs
  • 2 sheets short crust pastry
Method:
  1. Thaw pastry on the bench.
  2. Preheat the oven to 180°C.
  3. Lightly beat the eggs and set aside.
  4. Chop the spring onions and prepare garlic for crushing.
  5. In a medium frying pan add the olive oil and warm using a medium heat.
  6. Add the spring onions and garlic, frying gently for a couple of minutes.
  7. Add the tomatoes and cook for 3 - 4 minutes, cooking off much of the liquid from the tomatoes to leave a chunky tomato mixture.
  8. Pop the tomato mixture into the fridge to cool down for about 15 minutes.
  9. Using a large mug or small plate cut circles into the pastry.
  10. Spray muffin trays with cooking oil and the place the pastry into the trays.
  11. Once the tomato mixture has cooled slightly, add the eggs and gently mix all the ingredients until combined.
  12. Spoon a heaped tablespoon of mixture into the 12 tins.
  13. Sprinkle feta on to the top of each tart.
  14. Bake in the oven for 20 - 25 minutes or until the tops have started to go a golden colour on top. If the tarts aren’t coming out easily of the trays, they most likely need a little more cooking.
  15. Remove from the trays and place on a rack to cool.
  16. These tarts are delicious hot or cold and they also can be frozen. This recipe made 8 tarts.
Recipe by Planning With Kids at https://planningwithkids.com/2012/07/29/tart-recipes/