Tuna and Semi-Roasted Tomato Tarts

Nana always keeps some tarts in the fridge ... the bacon and egg kind ... but this is a little tart with a twist. Tuna, semi-roasted tomatoes and egg encased in a fluffy but crunchy filo pastry. Serve at a party or reheat for breakfast on the run!

Makes 18 small tarts.

Ingredients

• 8 x large eggs, beaten
• 1/4 cup brown rice milk
• 1 tin tuna
• 18 x semi-roasted tomatoes
• 1/2 cup cheese
• 2 x sheets filo pastry, defrosted

Method

• Beat eggs with milk using a whisk
• Add cheese to mixture and stir
• Cut filo pastry into squares, the size of the top of tart pan (these were about 8 - 10 cm square)
• Place squares of pastry over cavity and lightly press down, avoid trapping air between the pastry and the dish
• Place a tomato in each cavity and a small teaspoon of tuna
• Pour mixture evenly over the top, tapping lightly to allow egg to fill all the air gaps
• Bake in moderate oven (180C) for about 20 minutes or until pastry is crispy and golden brown

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