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.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


Corn and sun-dried tomato tartlets
  • 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
  • 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.


To prevent pastry drying out, cover with a damp tea-towel while preparing other ingredients.

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