Ingredients
• 6 slices long pancetta
• 1⁄2 cup fresh peas
• 6 sheets filo pastry
• 60g butter, melted 80g soft goat’s cheese,crumbled
• 1⁄4 cup mint leaves, torn
• 2 Tbsp chives, finely chopped
• 2 spring onions, finely chopped
• 2 eggs
• 1⁄2 cup pure cream
• Salt and freshly ground black pepper, to season
• 2 tsp extra virgin olive oil
• 250g punnet small cherry tomatoes
Method
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Preheat oven to 180°C. Line a baking tray with baking paper. Put pancetta on prepared tray and bake for 10 minutes or until crisp. Put peas in a bowl, cover with boiling water and stand for 5 minutes. Drain.
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Meanwhile, cut 1 sheet of filo into 9 squares. Brush 1 square with a little of the butter and top with a second square, set at a 45° angle to the first. Repeat with remaining pastry squares. Line 1 hole of a 6-hole muffin tin with filo layers, with pastry edges sticking up. Repeat with remaining pastry and butter.
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Break pancetta into pieces and divide evenly between prepared holes. Top with goat’s cheese, mint, chives, peas and spring onion. Whisk eggs and cream in a large jug and season with salt and pepper. Pour egg mixture evenly into holes. Bake for 25-30 minutes or until pastry is golden and egg is set. Immediately and gently remove tarts from tins.
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Meanwhile, heat oil in a frying pan over a medium heat. Add tomatoes and cook for 2 minutes or until softened. Transfer to oven tray and bake for 5 minutes or until skins begin to split and tomatoes are tender. Serve filo tarts with roasted tomatoes.
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