Tasty and crisp, these veggie tarts with eggs are a delight.
There is nothing better than crisp, hot puff pastry. I have used my favourite fillings, but you can change them up if you have fussy eaters. The egg is essential. Break the egg into a cup so it is easy to tip in.
Makes 8
- Preheat the oven to 180C. Line a baking tray with paper.
- Heat the oil in a medium frying pan. Add the capsicums, cooking for 5 minutes to soften. Add the spinach, stirring until it has wilted. Place into a large bowl.
- Add the feta, salt and pepper. Set aside to cool.
- Cut the pastry into eight 10 x 10 cm squares, placing cutting a half-centimetre border. Place them onto the baking tray, using a second if need be.
- Spread half a teaspoon of mustard on each base. Top evenly with the vegetable mix. Bake for 10 minutes.
- Remove from the oven. Pull the filling to the outside using two forks, leaving the border. Break an egg into the middle of each.
- Bake for 10 minutes until the eggs are cooked or done to your liking.
- Enjoy while hot, and the pastry is crispy.
Options from sweet to savoury.
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