Tuna and spinach tarts
2 x 3 second spray(s)
200 g, (6x35g slices) crusts removed
2 tsp, extra virgin variety
3 individual, thinly sliced
Baby spinach leaves
90 g, (3 cups)
Canned tuna in springwater, drained
185 g, flaked
1 tbs, chopped
Extra light cheddar cheese
40 g, grated
½ small, finely chopped
400 g, red and yellow grape variety, halved
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray six ¾-cup/185ml capacity Texas muffin tin holes with oil. Using a rolling pin, roll bread slices until 3mm thick and lightly spray with oil. Line prepared tin holes with bread cases. Bake for 12 minutes or until golden and crisp. Transfer to a wire rack to cool. Return bread cases to tin holes. Reduce oven to 180°C or 160°C fan-forced.
- Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add shallots and cook, stirring, for 3–4 minutes or until softened. Add spinach and cook, stirring, for 1 minute or until wilted. Transfer to a large bowl. Cool.
- Lightly whisk eggs in a jug until combined. Season with pepper. Combine spinach mixture, tuna, dill and half the cheese in a medium bowl.
- Divide spinach mixture evenly between bread cases. Pour in egg and sprinkle with remaining cheese. Bake for 15–20 minutes or until golden and filling is just set.
- Combine onion, tomatoes and vinegar in a bowl. Serve with tarts.