• Summer Caprese tarts

    Ingredients

    • 3 sheets filo pastry
    • 50g butter, melted
    • 2 punnets fresh baby tomatoes, some kept whole and some halved
    • 15ml (1 tbsp) olive oil
    • 15ml (1 tbsp) balsamic vinegar
    • 4 sprigs fresh thyme
    • 2 tubs bocconcini
    • a handful of fresh basil leaves
    • 30ml (2 tbsp) ready-made basil pesto (the freshest you can buy)
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    Preheat the oven to 180°C and lightly grease a muffin tray.

    2

    Place a sheet of filo pastry on a board and brush with melted butter. Add a second sheet of filo, repeating the process, and then a third.

    3

    Using a sharp knife, cut the pastry into squares big enough to be pushed into the muffin holes – to create filo baskets for the caprese salad. Bake in the preheated oven until golden brown and crisp, about 5 – 10 minutes.

    4

    For the salad, toss half of the tomatoes whole in olive oil and balsamic vinegar, sprinkle with fresh thyme leaves and roast in the preheated oven for 15 – 20 minutes.

    5

    Toss together the bocconcini, roasted tomatoes, halved baby tomatoes and basil leaves. Dress with basil pesto and season.

    6

    Fill the pastry cases with the caprese salad mix and garnish with more fresh basil.

    Cook’s tip: Try to buy exotic baby tomatoes for colour or Rosa tomatoes for flavour; this recipe has very simple flavours and depends on the quality of the ingredients.

     

     

    ×
    Exit mobile version