Tomato, olive and basil tarts
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Time to make:
$0.45 per serve
(at time of publication)
Full ingredients list:
olive oil cooking spray
3 filo pastry sheets
300g vine-ripened tomatoes, seeded, diced
1/4 cup green olives, pitted, thinly sliced
1 tsp white balsamic vinegar
1 tsp extra-virgin olive oil
2 tablespoons roughly chopped basil
extra small basil leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray a 12-cup mini-muffin tray with a light coating of olive oil.
Step 2 Spray 1 sheet filo pastry with a light coating of olive oil. Fold one-fifth of the sheet’s longest edge, then fold 4 more times to form a long rectangle. Cut rectangle into 8 squares. Repeat with remaining sheets to make 24 squares. Press 2 squares, at alternate angles, into each muffin cup. Bake for 7–8 minutes, or until cases are light golden and crisp.
Step 3 Meanwhile, combine tomato, olives, vinegar, olive oil and chopped basil in a medium bowl; season with cracked black pepper. Set bowl aside and leave to macerate for 5 minutes.
Step 4 Divide tomato mixture among tart cases and serve immediately.
You can cook the tart cases the day before. At the end of step 2, let the cases cool, then store them in an airtight container at room temperature until you fill them (just before serving).
Diabetes-friendly Christmas tips
If you’re having canapés before the main meal, stick to three or four pieces.
If canapés are your main meal, aim for six to eight pieces.
About this recipe
First published: December 2013