Tomato, olive and basil tarts

Serves: 6 (makes 12 tarts)

Time to make: 25 mins

Ingredients

More weights & measures

spray oil

3 sheets filo pastry

300g vine-ripened tomatoes, seeded, diced

¼ cup green olives, pitted, thinly sliced

1 teaspoon white balsamic vinegar

1 teaspoon extra-virgin olive oil

2 tablespoons roughly chopped fresh basil, plus extra fresh basil leaves, to garnish

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Instructions

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1 Preheat oven to 180°C. Lightly spray a 12-cup mini-muffin tray with oil.

2 Lightly spray 1 sheet filo pastry with oil. Fold one-fifth of the sheet’s longest edge then fold 4 more times to form a long rectangle. Cut rectangle in 8 squares. Repeat with remaining sheets to make 24 squares. Press 2 squares, at alternate angles, into each muffin hole. Bake for 7-8 minutes or until cases are light golden and crisp.

3 Meanwhile, combine tomatoes, olives, balsamic, oil and chopped basil in a medium-sized bowl. Season with cracked black pepper. Set bowl aside to macerate for 5 minutes.

4 Divide tomato mixture among tart cases and serve immediately.

HFG tip

You can cook the tart cases the day before. At the end of step 2, let the cases cool, then store them in an airtight container at room temperature until you fill them (just before serving).

Nutrition Info (per serve)

Calories 72 cal

Kilojoules 300 kJ

Protein 1 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 2 g

Dietary fibre 1 g

Sodium 180 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.