Feta Cheese Tartlet

1. cut the bread crusts to size. Trim the bread so that it forms a square. Roll each piece level with a rolling pin.

2. brush bread pieces with melted butter and place in a muffin tin or cookie tart pan. Press a piece of aluminum foil into each bread pocket to hold it in place. Bake in a heated oven at 190 degrees , gas mark 5 in about 10 min or until crispy and browned.

In the meantime, mix the feta cheese, tomatoes and olives. Peel the eggs and cut them into quarters. Mix mustard, vinegar, olive oil and sugar. Season well with salt and freshly ground pepper.

Remove the bread pockets from the stove and remove the foil. Cool.

5. just before serving, fill the bread pockets with the cheese and tomato mixture. Arrange the eggs on top and spoon dressing over them Form. Garnish with parsley.

These crispy bread pockets filled with tomato slices, feta cheese, black olives and quail eggs are quick to make and taste delicious.

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