Name: Tuna and Egg Tarts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 25g butter, melted; 8 large slices white bread, crusts removed; 2 x 95g cans tuna in springwater, drained, flaked; 1/3 cup drained, chopped roasted capsicum (80g); 60g soft feta, crumbled; 3 green spring onions, thinly sliced; 2 tblsps chopped fresh parsley, plus leaves to serve; 4 eggs; 2/3 cup grated Tasty cheese

TIP: Tarts can also be cooked in an air fryer at 160C for 20 minutes, or until egg is set and edges crisp and golden.

Ingredients

25g butter, melted

8 large slices white bread, crusts removed

2 x 95g cans tuna in springwater, drained, flaked

1/3 cup drained, chopped roasted capsicum (80g)

60g soft feta, crumbled

3 green spring onions, thinly sliced

2 tblsps chopped fresh parsley, plus leaves to serve

4 eggs

2/3 cup grated Tasty cheese

Method

Brush four 12cm round x 3cm deep non-stick pie dishes (about 1-cup capacity) with melted butter.

Roll bread thinly with a rolling pin. Line each prepared pie dish with two bread slices, overlapping slighly. Press down firmly on the join to seal. Brush with remaining melted butter. Place dishes on an oven tray.

Divide tuna, capsicum, feta, onions, and parsley among bread cases and make a small hollow in centre. Carefully crack an egg into each one. Sprinkle with cheese.

Cook in a moderate oven (180C) for about 25 minutes, or until egg is set and edges are crisp and golden. Stand dishes for 5 minutes. Remove.

Serve sprinkled with extra parsley. Season with pepper.

New Idea team