Appetizers / Soups / Salads

Roast tomato and fetta tarts takes several minutes to prepare.

Roast tomato and fetta tarts takes several minutes to cook.

Roast tomato and fetta tarts makes 12 servings.

The ingredients for Roast tomato and fetta tarts are:

olive oil spray
12 slices wholegrain bread
6 eggs, beaten
1/2 cup reduced-fat milk
85g pecorino, parmesan or fetta cheese
50g low-fat ham
100g oven roasted tomatoes

Here is how you make Roast tomato and fetta tarts:

Preheat oven to 180C. Spray 12-hole muffin pan with olive oil. Trim crusts off bread and roll to 3mm. Place a slice of bread in each muffin hole and press it in firmly. Bake for 10 minutes or until lightly golden. Allow to cool slightly. Reduce oven temp. to 160C.Combine eggs and milk in a bowl. Divide ham, fetta and tomato between cases. Pour egg mixture evenly into holes, taking care not to overfill them. Sprinkle lightly with parmesan.Bade for 20min or until set. Allow to cool in the tin for 10 min. before serving.Number of Servings: 12Recipe submitted by SparkPeople user PINNIGAN.

The nutritional information for Roast tomato and fetta tarts is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 119.9

• Total Fat: 4.3 g
• Cholesterol: 97.7 mg
• Sodium: 248.5 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.7 g
• Protein: 7.0 g