Tomato, Zucchini & Basil Phyllo Tartlets Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Olive oil, for oiling and brushing | ||
| 2 x 19- x 11-inch/48- x 28-cm sheets phyllo pastry | ||
| 1 tbsp torn fresh basil leaves, plus extra leaves to garnish | ||
| Cherry tomatoes | 8 , thinly sliced | |
| Zucchini | 1 , thinly sliced | |
| Eggs | 2 , beaten | |
| 2/3 cup skim or semiskim milk | ||
| black pepper | 1 | |
| Selection of salads | ||
| Boiled new potatoes | ||
Directions
1. Preheat the oven to 375°F/190°C. Lightly oil 4 x 472-inch/1 2-cm individual loose-bottom tart pans.
2. Working quickly so that the phyllo pastry does not dry out, cut each sheet into 6 equal-size pieces measuring about 674 x 572 inches/1 6 x 14 cm. Layer 3 pieces of pastry at a time in the 4 tart pans, lightly brushing between each layer with oil. Carefully press the pastry into the sides of the pans so that the corners of the pastry squares point upward. Arrange the pans on a large baking sheet.
3. Sprinkle two-thirds of the torn basil leaves over the pastry bases and cover with overlapping slices of tomato and zucchini. Beat the eggs with the milk in a bowl and season well with pepper. Divide the egg mixture evenly between the pans and sprinkle the remaining torn basil leaves over it.
4. Bake in the preheated oven for 20-25 minutes, or until the egg mixture has set and the pastry is crisp and golden. Serve warm or cold, garnished with basil leaves, and with a selection of salads and boiled new potatoes.
2. Working quickly so that the phyllo pastry does not dry out, cut each sheet into 6 equal-size pieces measuring about 674 x 572 inches/1 6 x 14 cm. Layer 3 pieces of pastry at a time in the 4 tart pans, lightly brushing between each layer with oil. Carefully press the pastry into the sides of the pans so that the corners of the pastry squares point upward. Arrange the pans on a large baking sheet.
3. Sprinkle two-thirds of the torn basil leaves over the pastry bases and cover with overlapping slices of tomato and zucchini. Beat the eggs with the milk in a bowl and season well with pepper. Divide the egg mixture evenly between the pans and sprinkle the remaining torn basil leaves over it.
4. Bake in the preheated oven for 20-25 minutes, or until the egg mixture has set and the pastry is crisp and golden. Serve warm or cold, garnished with basil leaves, and with a selection of salads and boiled new potatoes.
Chef
