Crisp filo pastry encases a rich mushroom, herb and egg filling - this tart is oozing with flavour!
Preparation time: 20 minutes
Cooking time: 35-40 minutes
- Preheat the oven to 190*C/fan oven 170*C/Gas mark 5. Arrange 4 x 10cm (4in) (3cm/1/4in deep) 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 non coloured. 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.