Feta Sundried Tomato and Chive Custard Phyllo Tarts with Crispy Shallots
8 phyllo sheets, thawed
3 tbsp. unsalted butter, melted
4 large farm eggs
3/4 cup crème fraiche
¾ cup heavy cream
Salt and fresh ground pepper
1½ cup goat feta, crumbled
1 jar (225 mL) sundried tomatoes in oil, drained and finely chopped
4 tbsp. chives, finely chopped and a few extra for topping
2 tbsp. olive oil
2 shallots, thinly sliced
Preheat oven to 350 F. Brush 2-12 cup muffin tins with oil. Set aside.
Place one phyllo sheet on a clean surface (Ensure you cover the remaining sheets with a damp clean towel so they do not dry out) brush sheet with melted butter. Be gentle when handling the sheets so they do not tear. Add another sheet on top and brush with butter. Repeat process with another two sheets. You should have a stack of four sheets.
Cut the phyllo stack into 12 squares, firmly press a phyllo square, buttered side down into each cup. Repeat with the other 4 phyllo sheets and muffin tin. Bake for 7 mins.
To make custard: Lightly beat eggs in a medium size bowl. Add the crème fraiche, heavy cream and season with salt and pepper, beat lightly until smooth.
Fill each cup with 1 tbsp. of feta, ½ tsp sundried tomatoes and divide the chives amongst the 24 cups and then top each with 2 tbsp. of custard.
Bake at 350F for 25-30 mins until custard is firm.
To make crispy shallots: Heat 2tbsp. of oil in a small heavy bottom sauce pan. Add shallots and fry until crispy and golden.
Drizzle the crispy shallots and a few chopped fresh chives on top of the cooked tarts and serve.
SERVINGS 24 tarts| PREP & COOK TIME 45 mins