I am finally back here with a recipe after a wee break. A lot has been happening in my world as some of you know. I have left my job and started a new blog, Changing, and am now trying to carve out a different way of earning a living. So far, jobs have been falling into my lap. They don’t pay as well as my job, but I get up every morning excited, a heavy weight that has sat on my shoulders for 7 years completely gone. 2014 will be better than 2013.
I am working my way through my health issues and am already down to only one main pain medication. I am still spending an awful lot of time in front of a computer but I am breaking it up with other activities. I walk every day, sometimes go for a swim at the beach and always walk to do the grocery shopping. But I am sure busy with the two blogs and the work I am doing. It just feels different though. I can work as late as I like and get up when I want. If my son needs me to do something for him, I can. Way different from before with the stressed out rush at work and at home. Always spinning, never having time to breathe.
Anyway, I made these little tarts before Christmas but am only just posting the recipe. They were super simple and tasty. What more do you need in a recipe? Low Fodmappers, please only have one because 2 tbsp sundried tomatoes is moderate Fodmaps but one tart should be fine.
- Preheat the oven to 180°C/350°F.
- Make the pastry and press into small tart tins or muffin tins.
- Bake the pastry for 10 minutes. Cool.
- Mix the eggs and cream together.
- Stir in the chives.
- Distribute the feta, pine nuts and sundried tomatoes between the pastry shells.
- Pour over the egg and cream mixture.
- Bake for 15 minutes until the filling is firm.