These little phyllo cups with goat’s cheese, spring onion and tomatoes are perfect for teatime.
Phyllo cups with goat’s cheese, spring onion and tomatoes
- 20 baby Rosa tomatoes
- salt and freshly ground black pepper, to taste
- 5 sheets phyllo pastry
- 200g butter, melted
- 2 logs goat’s cheese (chevin), sliced
- 8 spring onions, finely chopped
- 200ml fresh cream
- 2 large eggs
Preheat the oven to 180°C.
Slice the tomatoes in half and place on a baking tray. Season and bake for 10 minutes. Remove the tomatoes from the oven and increase the temperature to 200°C.
Cut the phyllo sheets into quarters, keeping the 5 layers together, then separate the layers and brush each square with melted butter. Layer 5 squares on top of each other at different angles and press the phyllo stacks into the openings of a large, buttered muffin tin.
Divide the goat’s cheese, tomatoes and spring onions between the phyllo cups. Beat the cream and eggs together and season. Pour a little of the egg mixture into each phyllo cup, being careful not to let it overflow.
Bake the cups until the egg has set, about 15 minutes. Serve immediately.