These tarts take less than half an hour to whip up and make a perfect addition to a school or work lunchbox, picnic or any portable feast. Ingredients are flexible depending on what you have on hand and can use fresh, stale or frozen bread as a base.
Simple savoury tarts
(Makes 12 tarts)
Vegetable oil, to grease muffin pan
12 slices of bread (I used sourdough wholegrain)
5 eggs, lightly beaten
Ground black pepper
For these tarts I used 1 zucchini (grated, excess moisture squeezed through a sieve) and black olives, which required no precooking.
Salty: olives, sundried tomatoes, smoked salmon, capers, canned smoked mussels or oysters.
Herby: finely chopped parsley, dill or chives.
Vegetables: finely sliced mushrooms, grated zucchini (drained), tomatoes, sautéed spinach or caramelised onions.
Something different: leftover roast vegetables, fish or meat. Jalapeno chillies.
Heat oven to 190c (180c fan forced).
Oil muffin pans (large, old-fashioned metal is best). Use a round cutter, small bowl or rim of a mug to cut a large circle in bread and push 1 slice into each hole. If the bread tears just push it back together with a dab of water.
Add about a tablespoon of filling to each tart. Cover with beaten egg. Leave it for a minute of two to settle and let the bread soak up a little of the mixture, then top up with more of the egg mix.
Bake around 15 minutes until egg is set (test with a skewer).
Gluten-free: use GF bread, cooked rice pushed into sides of muffin pan or a slice of smoked salmon.
Vegan: Mould bread into muffin pan and brush with olive oil. Bake for a few minutes until golden. Remove from oven and layer with sliced tomato, basil and olives.