- 2 sheets puff pastry
- 250 g antipasto mix
- 3 eggs
- 320 g sour cream
- Use a large cup to cut 12 rounds from your pastry sheets.
- Line a non stick muffin tray with the rounds.
- Divide the antipasto mix between each.
- Lightly whisk eggs, add sour cream, season with sea salt and pepper.
- Pour over tarts and bake in a 180°C oven for 20 minutes.