• 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.