Ingredients
1 x 375g Ready Roll shortcrust pastry
3 eggs
4 tbsp double cream
25g Parmesan cheese, garted
25g tuna
25g sweetcorn
3 large cherry tomatoes, sliced
2 tbsp chives, chopped
Method
- Pre heat the oven to 190 Fan.
- Unroll the pastry and stamp out 12 large rounds using a round cutter. Place the rounds into a 12 hole muffin tin and press down firmly. Prick the bases with a fork.
- Beat the eggs and cream together in a jug. Add the cheese and season lightly.
- Put the tuna and sweetcorn into the bases of 6 tarts. Put the tomatoes and chives into the other pastry cases. Pour the egg and cream mixture over the top of the tarts.
- Bake for 20 minutes until golden brown and the pastry is cooked through.
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