Little feta and sun-dried tomato tarts

Step 1

Preheat oven to 200°C. Lightly grease a 12 x 1/3 cup capacity muffin pan with olive oil spray.

Step 2

Place olive oil in a non-stick frying pan over medium-high heat. Add onion and cook for 3 minutes or until soft and translucent. Set aside to cool.

Step 3

Using a 10cm round cutter, cut 4 circles each from pastry sheets. Line muffin holes with the pastry. Combine the cooked onion, feta, sundried tomatoes and parsley in a small bowl. Divide feta mixture between pastry shells. Place eggs and cream in a small bowl and whisk until well combined. Season with pepper. Pour over feta mixture. Bake for 20 minutes or until cooked through and golden. To serve, sprinkle with chopped flat-leaf parsley and arrange on a serving platter.