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Mini caprese tarts
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Blend feta and cream for easy tart filling.
Ingredients:
  • 150g Brand Danish Fetta
  • 60ml thickened cream
  • 4 sheets filo pastry, thawed if frozen
  • 75g butter, melted
  • 60g parmesan
  • 1 large ripe tomato (about 150g)
  • 1 garlic clove
  • 20.00 ml red wine vinegar
  • 27.30 gm extra virgin olive oil
  • 10 Perino tomatoes, thinly sliced
  • 62.50 ml loosely packed fresh basil leaves, torn if large
Instructions:
  • Preheat the oven to 170C (150C fan-forced). Blend feta and cream in a small food processor until creamy. Season with salt and pepper, then chill in the refrigerator until cold.
  • Lay a filo sheet on a work surface, brush with butter, sprinkle half the Parmesan, then top with another filo sheet. Press down to stick sheets together. Cut into 24 squares. Stack 2 squares (4 layers total) with corners offset, then place them in a mini muffin pan, buttered-side down. Repeat with remaining squares to make 24 cups, then use remaining filo and butter to make 12 more cups.
  • Bake the filo cups until golden brown, around 12 minutes. Allow them to cool in the pan for 10 minutes before transferring them to a wire rack.
  • Halve the large tomato horizontally and scoop out the seeds. Grate the cut-side of the tomato into a bowl using a fine grater. Discard the tomato skin. Add grated garlic to the tomato flesh. Whisk in the vinegar and oil. Season the vinaigrette with salt.
  • Fill filo cups with the flavorful feta mixture. Add a layer of sliced Perino tomatoes, a drizzle of tangy tomato vinaigrette, and a generous sprinkle of fresh basil on top.

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