MethodSpray a mini tart tin with cooking spray. Roll the pastry out onto a lightly floured work surface. Cut out circles that are 1cm larger than the tartlet tins, and push into each hole, and place in the fridge for two minutes.
Heat the oven to 200c. In a jug whisk together the cream and eggs and season well. Pour into each pastry case until ¾ full. Place a cube of cheese, a sundried tomato and Opies cocktail onion in each.
Bake for 20-25 mins until golden and the egg has set. Leave to cool, and serve either warm or cold.