Focaccia tarts

Method

1. Preheat the grill to medium-high. Cut each focaccia half into 4, then brush with 1 tbsp of the olive oil. Grill on the cut side for 2-3 minutes until lightly toasted, then set aside.
2. Heat the remaining oil in a frying pan over a low heat and gently fry the garlic for a couple of minutes. Add the tomatoes, sugar and red wine vinegar and bring to the boil. Season well, add the thyme leaves and simmer for 10-12 minutes until the sauce is well reduced.
3. Meanwhile, place the swiss chard in a colander in the sink and pour a kettle of just-boiled water over to wilt it. Refresh under cold water and squeeze out any excess water.
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4. Spread the tomato sauce over the focaccia bases, then top with the chard, torn mozzarella, semi-dried tomatoes and pine nuts. Make a hollow in the filling and crack an egg onto each tart.
5. Place on a baking sheet under the grill for 5-10 minutes until the egg is just set and the mozzarella is melted. Serve immediately.