Mini filo tarts
These mini tarts are easy to make and a fun cooking activity for children. You can make up what ever fillings you like, so the kids can get creative. It's also a handy recipe for using up left overs in your fridge. Those stray spring onions, a handful of peas, broccoli, ham, roast chicken, the last small block of chedar, those 5 olives at the bottom of the jar. Chuck them all in!
The main thing is to make the base of the filling which is whisked egg and cream seasoned with salt and pepper and then add what ever ingredients and herb/spice combos you fancy.
I've provided two filling suggestions here – Chard & feta or Mediterranean veg with basil.
This recipe makes enough for 12 muffin sized tarts, but if you have another muffin tin you may as well double up the ingredients and make loads – they get gobbled up really quickly.
half packet of filo pastry (about 150g)
2 large eggs, or 3 medium
150ml single cream or crème fraiche (or oat-based alternative)
salt & pepper
olive oil from brushing (or a spray oi)
Chard & feta
40g feta cheese
zest of half a lemon
pinch of red pepper flakes
½ tsp nugtmeg
Peppers & tomatoes
1 small green pepper, sliced
6 cherry tomatoes, quartered
4 spring onions
small bunch of basil leaves or a dollop of pesto
Use a medium sized muffin tin – 12 x 7cm muffins
1) To make the tart bases:
Unroll the filo pastry sheet and cut it into squares slightly larger than the circumference of the muffin mould (e.g. the muffin moulds are 7cm diameter so cut 10cm squares)
Pour some oil into a small bowl and using a brush, apply a slick of olive oil to the base of each muffin hole.
(If you have a spray oil, then use that instead.)
Layer 3 sheets of filo pastry into each hole by lightly brushing some oil onto each filo square and then tucking it into the muffin hole, oiled side up. Add another oiled square and then place the last one in without any oil on it.
2) To make the filling:
In a large mixing bowl whisk the eggs with the cream, salt & pepper
Chard & feta filling
Cut off the stalks from the chard and slice these finely and set aside.
Shred the chard leaves finely
Slice the spring onions – keeping the green ends separate from the white ends
In a large frying pan on a medium heat, add a lug of olive oil to coat the base of the pan. Give it a m minute to heat up and then add the white spring onions ends and sliced chard stalks. Sautée for about 5 mins until softened. Add the chard leaves, and a splash of water, and stir fry until the greens are wilted.
Transfer to the mixing bowl and stir into the egg cream mixture. Add the rest of the spring onions, lemon zest, crumbled feta, nutmeg and red pepper flakes.
Pepper & tomato filling
In a large frying pan on a medium heat, add a lug of olive oil and add the white spring onions ends and sliced green pepper. Fry until soft and slightly browned.
Remove from the heat and add to the mixing bowl with the egg and cream mixture. Stir in the tomatoes, rest of the spring onions and chopped basil leaves.
3) To assemble and cook your tarts:
Pre-heat the oven to 180 degrees C, gas mark 5.
Bring back your muffin tin with the filo cases ready assembled. Spoon the filling mixture into the tarts, filling them 2/3 full.
For the finishing touches, if you have pesto to hand, you can add a dollop of pesto to each tart.
Place in the oven and bake for 10-15 mins, until the centres are firm, staring the bubble and brown at the edges.
Remove from the oven, sit the tray on a cooling rack for 10 minutes before removing them.
Serve with salad and new potatoes or just on their own as a snack.