Ingredientsyield 18 tarts

18 pieces mini tart shells, parbaked4 pieces bacon, cooked and diced100 grams of spinach1 small shallot, diced fine2 eggs, large¼ cup whipping cream75 grams feta cheese, crumbledSalt and pepper to taste

Preheat oven to 325°F convection bake

In a large saucepan over medium heat, sweat shallots

Add spinach and allow to wilt. Set aside to cool. Once cooled, press out the remaining water and chop fine

Cook and cut bacon

Mix together egg and cream. Set aside

Line the par-cooked tart shells with diced bacon and the spinach mix. Pour the egg mixture into the shells until just under full. Sprinkle with salt and pepper, and top with crumbled feta

Bake at 325°F convection bake for 9-12 minutes – until tops are browned and centres are set. Serve hot.

Bon appetit!