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Ingredients

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

Method

Step 1 Preheat oven to 200°C. Lightly grease a 12 x 1/3 cup capacity muffin pan with olive oil spray.
Step 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.
Step 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.

Little feta and sun dried tomato tarts

How to make Little feta and sun dried tomato tarts

Ingredients

Method