Serves:

6

Description:

This tart is easy to make and impressive to serve, great as a snack or serve with a tossed salad.

Ingredients:

• 2 Roma tomatoes
• 60g shaved parmesan
• 20 sheets filo pastry
• 40g butter
• 1 sprig thyme
• 1 sprig basil
• salt to taste
• pepper to taste
• 6 large eggs
• 80g fetta
• 2 tsp olive oil

Method:

1. Wash and core tomatoes, cut into quarters
2. Wash and pick thyme
3. Wash pick and finely shred basil leaves
4. Preheat oven to 170c
5. Place tomato onto oven tray and drizzle with oil, thyme, season, roast for 15 minutes
6. Remove tomato from oven allow to cool
7. Cut fetta into pieces about 2cm
8. Pitt olives and roughly chop
9. Melt butter
10. Cut filo pastry into squares that will line your muffin tin with about 4cm of over hang on each side
11. Brush each sheet of filo pastry with butter placing 6 to 8 sheets on top of each other
12. Spray muffin tin with oil spray or brush with butter
13. Line muffin tin with buttered filo pastry allowing plenty of over hang
14. Crack whole eggs into a mixing bowl, mix well and season with salt and pepper
15. Place even amounts of tomato, fetta, basil and olives in filo tart cases.
16. Fill with egg mix and bake at 170c for about 20 minutes of until egg mix is set.
17. Serve warm accompanied by a tossed salad

Recipe by: Peter Wright

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