Name: Corn and sun-dried tomato tartlets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 4 sheets filo pastry; cooking oil spray; 2 eggs, lightly beaten; 2 egg whites; 1/2 cup cream; 1/2 cup low-fat grated cheddar cheese; 125 gram can corn kernels, drained; 1/3 cup finely chopped semi-dried tomatoes; 1 tablespoon finely chopped chives

Corn and sun-dried tomato tartlets

Quick and easy yet packed full of flavour, these tasty corn and sun-dried tomato tartlets are beautiful encased in cripsy, golden pastry and served with a fresh side salad.

Serves 6

Prep

15M

Cook

25M

Total

40M

Ingredients

4 sheets filo pastry

cooking oil spray

2 eggs, lightly beaten

2 egg whites

1/2 cup cream

1/2 cup low-fat grated cheddar cheese

125 gram can corn kernels, drained

1/3 cup finely chopped semi-dried tomatoes

1 tablespoon finely chopped chives

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 6 holes of a 12-hole (1/3-cup) muffin tray.

2.Stack sheets of pastry on a flat work surface, spraying oil between sheets. Cut in half lengthwise. Cut each half into 3 squares. Line the prepared holes with pastry squares. Bake 5-7 minutes, or until lightly coloured. Remove from oven.

3.Whisk egg, egg whites, cream and cheese in a jug. Divide corn, tomato and chives among tart cases. Pour egg mixture into cases. Bake 15-20 minutes, or until just set at centre. Remove from oven. Stand for 5 minutes. Serve.