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.

If you liked the recipe "Mexican egg tarts", tell your friends about it!

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
Posted by

Rate the recipe Mexican egg tarts

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments