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Egg, tomato and spinach tarts


By Veronica's Kitchen (Visit website)

(4.00/5 - 1 vote)





Recipe type: Main Dish

Number of serving: 4

Preparation time: 10 Minute(s)

Cook time: 20 Minute(s)

Difficulty: Easy




Ingredients:

4 eggs
2 bacon rashers, cut the shortcut bit into small pieces and use the rinds to roll up pineapple pieces OR
2 shortcut bacon, cut into small pieces
filo pastry, about 15cmx15cm
baby spinach leaves
4 cherry tomatos, halves
1 tablespoon red onion, finely chopped
oil
   Preparation:

Preheat the oven to 180c. Grease the muffin cups with oil.
Lightly pan-fried the bacon, leave aside.
Place 3 sheets of pastry into the muffin tin, brush with oil. Repeat the process two more times until the tin is well covered.
Line the pastry cases with few spinach leaves, place the tomato cut side up, add some bacon pieces and chopped onions. Carefully break an egg into the case. If you are using a muffin tray, fill the unused hole with water.
Bake for 20 minutes or until the egg white has set. Use a knife to lift up the tart and stand for 5 minutes before serving.




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By Veronica's Kitchen (Visit website)



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