Preparation time: 20mins
Cooking time: 30mins
Serves: Makes 12
Dietary guidance: v
3 sheets frozen Shortcrust pastry, thawed
1/2 cup chopped semi-dried tomatoes
100g goat's cheese, crumbled
2tbs chopped chives
300ml carton cream
1tsp Dijon mustard
1. Preheat oven to 180'C. Lightly grease a 12-hole muffin pan.
2. Cup 12x10cm circles from pastry sheets. Ease each pastry round into muffin holes. Divide sundried tomatoes, cheese & chives evenly between the pastry shells.
3. Whisk together the cream, eggs & mustard. Season to taste. Fill pastry shells with cream mixture.
4. Bake for 25-30mins until set & golden. Cool in pan for 5mins. Transfer to a wire rack to cool completely. Store in an airtight container in the fridge.