Feta and Tomato Phyllo Tarts

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

 

  • 8 sheets of phyllo pastry
  • 3-4 tbsp. olive oil
  • 3 tbsp. butter melted
  • 2 garlic cloves, crushed
  • 28 cherry tomatoes
  • handful of fresh basil leaves
  • ¼ cup ricotta cheese
  • ¼ cup of feta
  • Salt and pepper to taste

 

  1. Preheat oven to 350 degrees C (180 F).  Grease a baking sheet.
  2. Lay one sheet of phyllo pastry on a board and brush with melted butter.  Lay a second sheet on top and brush with more butter.  Cut tomatoes in half in a bowl, add the ricotta and feta and mix just slightly, place ¼ of the tomatoes mixture in the center of the phyllo.  Gather the phyllo around the filling and twist the edges together to make an open tart with a firm collar around the edge.  Combine the oil and garlic and drizzle over the tomatoes and cheese mix.  Season with salt and pepper.
  3. 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 fresh basil leaves.
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