Tomato, olive and basil tarts
(at time of publication)
- oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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).
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