Mexican egg tarts

Cooking Eggs Mexican egg tarts

These tasty savoury tarts will fill tummies at lunch or dinner.

Lables: Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C. Brush six 185ml (3/4-cup) capacity Texas muffin pans with oil to lightly grease.
  2. Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry.
  3. Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt, and chilli powder, if desired. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture.
  4. Break an egg into each pastry case. Bake for 20 minutes. Set aside in the pan to cool slightly before serving.

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Olive oil, to grease
3 sheets frozen ready-rolled shortcrust pastry, just thawed
1 x 270g can corn kernels, drained
100g grape tomatoes, quartered
1/2 red capsicum, deseeded, coarsely chopped
3 green shallots, ends trimmed, thinly sliced
40g coarsely grated cheddar
1/4 tsp Mexican chilli powder
6 eggs

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Eggs
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