Farm Fresh Mini Tarts with Wasa Crispbread Crust
Oven baked for a light, delicate crunch with hints of rosemary and a sprinkle of sea salt, Rosemary & Sea Salt Thins packs 9 grams of whole grains in just 70 calories per serving making it equally delicious and nutritious. Enjoy this on-the-go snack solo or with your favorite toppings.
Made with:
Rosemary & Sea Salt
Ingredients
1 BOX WASA® ROSEMARY & SEA SALT THINS
8 TABLESPOON BUTTER, MELTED AND COOLED SLIGHTLY
8 EGGS
4 TEASPOONS WHOLE MILK
1/4 CUP SPINACH, CHOPPED
1/4 CUP MUSHROOMS, CHOPPED
1/4 CUP RED PEPPERS, DICED
1/4 CUP CHEDDAR CHEESE, SHREDDED
1/4 CUP GREEN ONION, CHOPPED
SALT AND PEPPER TO TASTE
How to:
1.
Preheat the oven to 350 Fahrenheit.
2.
To make the crust, add the Wasa Rosemary & Sea Salt Flatbreads to a food processor and process on high until a fine crumb is formed. Add the melted butter and process again until the mixture is thoroughly combined. With a spoon or fingertips, place crumbs evenly into each tart pan. Using fingers or the back of a measuring cup, firmly press the crumbs on the bottom and up the sides of the tart pan.
3.
To make the egg filling, whisk together eggs, milk, salt and pepper in a medium bowl. Distribute the chopped veggies and cheese across the bottom of the 6 tart shells before pouring a portion of the egg mixture into each crust. Sprinkle additional cheese on top of each, if desired.
4.
Bake for 15 - 18 minutes or until the egg mixture is fully set and cooked through. Once cooked, remove from the oven and allow tarts to cool for 10 minutes before removing them from the silicon mold. Serve warm or store in the refrigerator for up to 4 days.
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