Ham and Cheese Tarts

Makes 12

2 tsp olive oil
1 small onion, finely chopped
3 sheets of frozen puffed pastry, thawed
100g ham, finely chopped
1 1/2 cups grated cheese
4 eggs
3/4 cup milk

Heat oven to 200 c. Grease a muffin tray (small).

Heat oil and fry onion until soft cool. Cut the pastry into circles to line the individual sections of the muffin tray. Combine onion, ham and cheese. Divide between the 12 muffin sections. Combine eggs and milk - whisk until well combined. Pour over the ham mixture.

Bake for 20 minutes or until puffed and golden.

Roasted Tomatoes

6 x Roma tomatoes, sliced in half lengthways.
1 tbs olive oil
1 tbs balsamic vinegar
1 tbs brown sugar

Preheat oven to 180C.

Combine oil, vinegar and brown sugar – mix until the sugar dissolves. Place tomatoes on a baking tray lined with greaseproof paper. Drizzle mixture over tomatoes.

Bake for 25 minutes.

Baked Eggs

12 x eggs
250 ml cream
Salt and pepper
60g fetta cheese, crumbled
2 Tbs chives

Preheat oven to 180C.

Whisk eggs, cream, salt and pepper.

Grease 12 ramekins. Divide mixture into ramekins. Sprinkle with fetta and chives.

Bake for 15 minutes or until golden.