Parsley cheese muffins

Parsley cheese muffins

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24 Serves 30 cook


1 large sheet of shortcrust pastry
1/3 cup grated tasty cheese
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons thickened cream
12 cherry tomatoes, halved
100g fetta, cut into 1cm pieces


1. Preheat oven to 180 C. Grease 4 x 10cm fluted tart cases. Place pastry flat and roll to 40cm. Cut into four squares. Press into cases. Trim.

2. Sprinkle with cheese. Whisk eggs, milk, cream. Season with nutmeg, salt and pepper.

3. Pour in cases. Bake 25-30 min. Combine tomatoes and fetta and spoon over tarts