Feta and Poblano Morning Tarts
This feta and poblano tart is perfect for any meal or snack. The poblanos add a hint of spice, which is cooled by the creamy feta cheese.
- 1 11-ounce can refrigerated thin crust pizza dough
- 1/2 Cup tomatillo salsa
- 1 poblano chile, chopped
- 3 Tablespoons chopped red onions
- 1 6-ounce package ATHENOS Traditional Crumbled Feta Cheese
- 6 eggs
Heat oven to 375 degrees F. Unroll dough onto baking sheet sprayed with cooking spray; roll or press into 15x11-inch rectangle. Spread with salsa to within 1/2-inch of edges; top with next 3 ingredients. Use your fingers to make 6 (2-inch) wells in pizza; slip 1 cracked egg into each well. Bake 15 to 18 min. Or until edges of crust are golden brown, and egg whites are set and yolks are cooked to desired doneness.