Shakshuka Tart with Caramelised Onion Hummus
Prep
20 min
Cook
30 min
Serves
6–12 (makes 12 muffin-tin tarts)
Prep
20 min
Cook
30 min
Serves
6–12 (makes 12 muffin-tin tarts)
A little tart with plenty going on: crisp filo, LISA’S Caramelised Onion Hummus, juicy tomato, feta and warmly spiced egg. Made in a muffin tin, they’re easy to add to a brunch spread or pass around a grazing table.
Ingredients
3 sheets filo pastry, defrosted
200g LISA’S Caramelised Onion Hummus with Lemon & Rosemary
200g vine-ripened tomatoes, quartered
100g feta, crumbled
4–6 small/medium eggs
1 tsp smoked paprika
1 tsp ground cumin
2 tbsp roughly chopped coriander or Italian parsley, to finish
Nutrition per serving
884 kJ
energy kj
10 g
protein
4 g
saturated fat
3 g
dietary fibre
12 g
carbohydrate
4 g
sugars
437 mg
sodium
Method
1. Preheat the oven to 200°C and grease a 12-hole muffin tray.
2. Using the LISA’S Hummus lid, cut the filo into rounds. Press a round into each muffin hole and prick the base with a fork. Cover each pastry case with a small round of baking paper and fill with baking weights, rice or dried beans.
3. Bake for 15 minutes, then reduce the oven temperature to 190°C. Remove the paper and weights from the pastry cases.
4. Spoon about a tablespoon of LISA’S Caramelised Onion Hummus into each pastry case, add a wedge of tomato and scatter with feta.
5. Crack the eggs into a small bowl. Add the paprika and cumin, then lightly whisk with a fork. Pour a little into each tart.
6. Bake at 190°C for 10–12 minutes, until the egg is just set.
7. Sprinkle with coriander or Italian parsley. Serve warm, straight from the tin or plated 1–2 per person on a small board.
3 sheets filo pastry, defrosted
200g LISA’S Caramelised Onion Hummus with Lemon & Rosemary
200g vine-ripened tomatoes, quartered
100g feta, crumbled
4–6 small/medium eggs
1 tsp smoked paprika
1 tsp ground cumin
2 tbsp roughly chopped coriander or Italian parsley, to finish
Nutrition per serving
884 kJ
energy kj
10 g
protein
4 g
saturated fat
3 g
dietary fibre
12 g
carbohydrate
4 g
sugars
437 mg
sodium
1. Preheat the oven to 200°C and grease a 12-hole muffin tray.
2. Using the LISA’S Hummus lid, cut the filo into rounds. Press a round into each muffin hole and prick the base with a fork. Cover each pastry case with a small round of baking paper and fill with baking weights, rice or dried beans.
3. Bake for 15 minutes, then reduce the oven temperature to 190°C. Remove the paper and weights from the pastry cases.
4. Spoon about a tablespoon of LISA’S Caramelised Onion Hummus into each pastry case, add a wedge of tomato and scatter with feta.
5. Crack the eggs into a small bowl. Add the paprika and cumin, then lightly whisk with a fork. Pour a little into each tart.
6. Bake at 190°C for 10–12 minutes, until the egg is just set.
7. Sprinkle with coriander or Italian parsley. Serve warm, straight from the tin or plated 1–2 per person on a small board.