Feta and Tomato Phyllo Tarts

Try these crisp golden tartlets filled with baked ricotta, feta, and garlic flavoured tomatoes as the perfect appetizer to start any special dinner.

 

  • 8 sheets of phyllo pastry
  • 3-4 tbsp Parthena Extra Virgin Olive Oil
  • 3 tbsp butter melted
  • 2 garlic cloves, crushed and diced
  • 28 cherry tomatoes
  • A handful of fresh basil leaves
  • ¼ cup ricotta cheese
  • ¼ cup of crumbled feta
  • Parthena Mediterranean Sea Salt and fresh ground pepper to taste

 

  1. Preheat oven to 350 degrees F (180 C). 
  2. Grease a baking sheet
  3. Lay one sheet of phyllo pastry on a chopping board and brush with a thin layer melted butter.  Lay a second sheet on top repeat with more butter.  Cut tomatoes in half in a bowl, add the ricotta and feta, and mix gently. Place ¼ of the tomato mixture in the center of the phyllo and gather the phyllo around the filling, twisting the edges together to make an open tart with a firm collar around the edge.  Combine the Parthena Extra Virgin Olive Oil and garlic and drizzle over the tomatoes and cheese mix.  Season to taste with Parthena Mediterannean Sea Salt and fresh ground pepper.
  4. Repeat with the remaining pastry sheets and filling.  Bake the tartlets on the baking sheet for 15 minutes, until crisp and golden.  Serve immediately, sprinkled with finely chopped fresh basil leaves.

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