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Tomato, olive & basil tarts

Serves 12

Prep Time 15 min

Cooking Time 10 min

Ingredients

  • Cooking oil spray
  • 2 large filo pastry sheets (about 90g)
  • 300g vine-ripened tomatoes, deseeded and diced
  • 50g green olives, pitted and thinly sliced
  • 1tsp white balsamic vinegar
  • 1tsp extra-virgin olive oil
  • 2tbsp roughly chopped basil, plus extra leaves to garnish

Method

  1. Heat the oven to 180°C/fan 160°C/gas 4. Spray a 12-cup mini-muffin tray with oil.
  2. Spray 1 sheet of the filo pastry with a light coating of oil. Fold in half, spray again, then fold in half again to make a rectangle. Cut the rectangle into 12 squares. Repeat with the remaining sheet to make a total of 24 squares. Press 2 squares, at alternate angles, into each muffin cup. Bake for 8–10 min until the cases are light golden and crisp. Remove from the oven and leave to cool.
  3. Meanwhile, combine the tomatoes, olives, balsamic vinegar, olive oil and chopped basil in a bowl and season with cracked black pepper. Set aside to macerate (soften) for 5 min.
  4. Divide the tomato mixture among the tart cases, garnish with a few basil leaves and serve immediately.

Nutrition per serving

Read more on how we calculate nutrition.
32 0.8g 1.3g 0.2g 0.7g 1g 0.3g 7 mg 4.8g 0.4mg

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