Crisp filo pastry encases a rich mushroom, herb and egg filling - this tart is oozing with flavour!
Preheat the oven to 190*c/Fan oven 170*c/Gas mark 5. Arrange 4 x 10 (cm) fluted tart tins onto a baking tray. Cut the filo pastry into quarters to give you 16 squares. Brush 4 squares lightly with olive oil and arrange on top of each other to make a star shape, then lift and use to line the base and sides of the tart tin. Repeat with the remaining pastry squares to make 4 tart cases. Bake for 10 minutes. (If the centres have risen slightly gently press down to make room for the filling).
Meanwhile, heat the remaining olive oil and fry the onions over a low heat for 5-6 minutes stirring occasionally until softened but uncoloured. Add the garlic, mushrooms and most of the thyme and fry for a further 5 minutes until softened. Season to taste with salt and freshly ground black pepper. Stir in the oats, sun-dried tomato paste and pimentos. Divide between the pastry cases. Make a well in the centre with the back of a spoon and break an egg into the centre of each one. Scatter over the remaining thyme and bake for 20-25 minutes until crisp and golden and the egg is just set.
Filo pastry dries out quickly so keep covered with a clean cloth while you are making the tart cases.