Tomato Tapenade Egg Tarts
These Savory Egg Tarts baked with a hint of Cumin, and topped with French Tomato Tapenade are surprisingly devine!
Equipment
Ingredients
- 3/4 cup (185 g) Milk
- 1 Tbsp (15 g) Milk
- 2 Tbsp (30 g) Butter (Melted)
- 3/4 cup (80 g) Swiss cheese
- 3 eggs
- 1/2 tsp (3 g) Ground Cumin
- 1/2 cup (60 g) Flour
- 9 Tbsp (150 g) Tomato herb Tapenade
Instructions
- Preheat oven to 350F/180C.
- Place the milk and butter in a microwavable bowl. Heat for 30 seconds at a time. Once out of the microwave, add the Swiss Cheese, mix until smooth with your Mini Whisk. Set aside.
- In a mixing bowl, whisk the eggs and ground Cumin together.
- Add the flour and your butter preparation. Mix until combined.
- Place your Square Savarin Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
- Using your mini ladle, pour your preparation into the Flexipan®.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your Egg Tarts from 15min)
- Once your Tomato Tapenade Egg Tarts are out of the oven, let them cool down for about 5 minutes before unmolding. Then, Serve with a tablespoon of Tomato Tapenade and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 118kcal | Carbohydrates: 7g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 71mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com