Mexican egg tarts

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

Recipe «Mexican egg tarts» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.