Preheat oven to 180 C, spray muffin holes with olive oil.

Trim the crusts off the bread, with rolling pin press to 3 mm thickness.

Bake 10 min until golden, allow to cool and reduce oven to 160 C.

Combine eggs milk, and 40 gr chease in a bowl.

Divide cheese into bread cases and top with dried tomatoes.

Pour mixture into holes and sprinkle remaining cheese.

Bake for 20 min or until set, allow to cool for 10 min, then serve 2 tarts on a plate, sprinkle basil and serve warm or cold with salad.

Note: Use bacon instead of pancetta, roasted capsicum instead semi dried tomatoes or fresh tomato.