Scrunched Filo with Roasted Cherry Tomatoes and Persian Fetta Recipe | Legendairy

Scrunched Filo with Roasted Cherry Tomatoes and Persian Fetta


12
Easy
10 MINS
10 MINS

An easy to prepare, yet stunning appetiser, delicious accompanied with a glass of bubbly

INGREDIENTS

  • 3 sheets filo pastry
  • 50g butter, melted
  • 3 cherry tomatoes, quartered
  • olive oil spray
  • salt flakes and freshly ground black pepper, to taste
  • 75g Persian Fetta, accompanied with 1 tablespoon reserved oil
  • baby basil leaves, for garnish

METHOD

  1. Brush each pastry sheet with butter and cut into 4 rectangles. Scrunch each individual filo rectangle and press tightly into the base of a 12 hole non stick mini muffin pan. Make a small indent in each pastry cup. Drizzle any remaining butter over scrunched filo.
  2. Place tomatoes on a paper lined baking tray and spray with oil. Sprinkle with seasonings.
  3. Bake pastry and tomatoes at 200oC for 10 minutes or until pastry is golden and crisp and tomatoes are softened. Remove and allow to cool for 5 minutes before removing pastry from pans and cooling on a wire rack.
  4. Top each pastry case with Persian Fetta and a wedge of tomato. Drizzle with remaining oil. Garnish with basil and serve.

HANDY TIPS

Tip: Pastry cups can be prepared a day ahead and stored in an airtight container. Warm in oven for 5 minutes, before filling.

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