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Quick Egg and Sun Dried Tomato Tartlets

Quick Egg and Sun Dried Tomato Tartlets

Use stale bread to create a quick crust for these jazzed up, packable egg tarts. Make smaller versions for a party time bite.
By Siri Pulipaka

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Don’t these bread tartlets look super cute? It doesn’t take much time to make. Go on, bring out those day old bread slices and jazz them into such pretty savory bites. The variations for filling are countless and it just depends on the ingredients available plus your imagination.

Quick Bread Tartlets with Spinach, Egg and Sun Dried Tomato Filling are kid-friendly, super easy to make, elegant to look at and perfect for almost every occasion. Serve for breakfast, as a party snack or a lunch time bite. No need to stack or make any separate pie crust or puff pastry, when our daily bread slices could be used as a base. The filling can be adapted in an endless amount of ways. Almost anything from baked beans to roasted vegetables can play the role of a filling. Here, I used greens like spinach for a healthy twist, eggs to bind everything together and sun dried tomatoes for an underlying tangy note. Once baked, these tartlets are a delight to bite into and I can guarantee, no one will just stop with one. Enjoy.

Quick Egg and Sun Dried Tomato Tartlets
 
Use stale bread to create a quick crust for these jazzed up, packable egg tarts. Make smaller versions for a party time bite.
Author:
Recipe Type: Breakfast, appetizer
Serves: 8
Ingredients
For the base:
  • 8 slices of white bread
  • few tsp of melted butter or olive oil
For the filling:
  • 4 eggs
  • 2 bunches of spinach, finely chopped
  • 2 tbsp of chopped sundried tomatoes
  • 1 tsp of olive oil
  • 2 garlic cloves
  • salt & pepper - to taste
Instructions
Prepare the bread cups
  1. Preheat oven to 200 C (400 F). Trim the crust from the bread slices and lightly flatten with a rolling pin. Place each slice in muffin cups and brush with butter or oil. Bake for 5 to 8 minutes. Set aside.
Prepare the filling
  1. Heat olive oil in a pan and add garlic. Once it starts to sizzle add the sun dried tomatoes and spinach. After the greens are wilted, season with salt and pepper. No need to wait for for the water to evaporate. Cool the mixture completely. Meanwhile, beat eggs in a bowl and then mix in the spinach mixture. Beat well.
To make the Tartlets
  1. Preheat oven to 180 C. Fill each of the bread tartlet with egg filling and bake for 8 to 10 minutes. A tooth pick inserted in the middle should come clean. Let them cool a bit and serve as-is or with a sauce or mayo.
 

See Also
Quinoa Stew with Roasted Aubergine, Tomato and Red Pepper

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