Little feta and sun-dried tomato tarts

Fresh from the oven, these piquant tarts will be gone in seconds.

• 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

Energy 1763kJ	Fat saturated 15.00g
Fat Total 30.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 27.00g	Dietary Fibre 2.00g
Protein 10.00g	Cholesterol 158.00mg
Sodium 425.01mg

All nutrition values are per serve.

1. Step 1

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

2. 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.

3. 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.