Ingredients
2 sheets frozen shortcrust pastry, thawed
2 eggs
1/4 cup cream
2 tablespoon milk
1/4 cup grated tasty cheese
12 cherry tomatoes, halved
8 whole parsley leaves
Method
1. Preheat oven to 200°C (180°C fan-forced). Lightly grease eight 8cm fluted, loose-bottom flan pans.
2. Cut 8 x 10cm rounds from the pastry. Press into pans. Prick the base with a fork. Chill 10 minutes. Bake 5-6 minutes, until lightly golden.
3. In a jug, whisk eggs, cream and milk together with a fork. Season to taste. Pour evenly into the tart cases. Sprinkle with cheese.
4. Gently press three tomato halves and 1 parsley leaf into the egg mixture. Bake 10-12 minutes, until set.
Wrap them individually and pack in the lunch box still frozen. They’ll be ready to eat by lunch.
Note
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