Name: Gluten-Free ‘Any-Thyme’ Egg Tart
Total time: 10 min
Yield: 4
Cuisine: Middle-Eastern inspired flavours
Ingredients: 2 sheets puff pastry (gluten-free); 2 Tbsp extra virgin olive oil; ½ cup red capsicum, diced; ½ cup corn kernels; 1 small brown onion, finely diced; 2 tsp dried or fresh thyme; 1 tsp sumac; 1 Tbsp pomegranate molasses; Salt, to taste; 1 cup tasty cheese, grated; 4 large eggs; 8 vine tomatoes, oven roasted; 1 small bunch chives, finely chopped

Gluten-Free ‘Any-Thyme’ Egg Tart

Preparation time 10 mins
Serves 4 people
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Publication 21 February 2024
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Ingredients

2 sheets puff pastry (gluten-free)
2 Tbsp extra virgin olive oil
½ cup red capsicum, diced
½ cup corn kernels
1 small brown onion, finely diced
2 tsp dried or fresh thyme
1 tsp sumac
1 Tbsp pomegranate molasses
Salt, to taste
1 cup tasty cheese, grated
4 large eggs
8 vine tomatoes, oven roasted
1 small bunch chives, finely chopped

Method

Adjust oven rack to middle position and preheat to 200°C. Grease 4 individual tart tins. Cut out puff pastry and press into tins, ensuring sides are covered too.
Place a small sheet of baking paper over each tart case and fill with baking weights or rice. Blind bake the tart shells for approximately 10 minutes or until golden brown. Remove from the oven and set aside.
Meanwhile, to prepare the filling, heat olive oil in a medium fry pan over medium heat. Add capsicum, corn, onions, thyme, sumac and salt. Sautee for a few minutes. Add pomegranate molasses and sauté until the filling is slightly caramelised. Set aside to cool.
Sprinkle cheese onto the base of pastry shells and add a tablespoonful or so of the filling. Crack an egg into a small bowl and gently slide it into a puff pastry shell. Repeat with remaining eggs and shells.
Bake until the egg white is just set and the yolk is almost set, approximately 8 to 10 minutes. Garnish with oven-roasted vine tomatoes and a sprinkling of thyme and chives. Serve immediately.