Layers of pastry and an oh-so scrummy filling, all topped off with plump baked tomatoes.
• 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
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.
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.
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.
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.