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You really can prepare these easy bites in ten minutes, provided that you have the fillings on hand, and you use spray-on olive oil. They're hugely versatile because you can use so many different fillings, in appropriate combinations. They bake in under 7 minutes, and are economical too: you can get 24 tartlets out of just four sheets of phyllo pastry.
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I usually make these with Gorgonzola and sliced leeks softened in a little butter. The ones in the picture contain Roquefort and a delicious green-olive and artichoke salsa I bought today at the Jozi Food Market; some are filled with fresh ricotta, cherry tomatoes and Woolies pesto.
Suggested fillings:
brie, camembert, ricotta, or any soft cheese, crème fraîche, blue cheese, Parmesan, mozzarella, cherry tomatoes, sun-dried tomatoes, olives, tofu, pesto, sautéed onions or leeks, pine nuts, roast butternut, cooked mushrooms, steamed asparagus tips, tinned artichoke hearts, figs, herbs, garlic.
10-minute Phyllo Tartlets
4 sheets phyllo pastry
spray-on olive oil*, or olive oil in an sprayer
a little extra olive oil for sprinkling
salt and milled black pepper
Preheat the oven to 170° C. Put a large piece of greaseproof paper or clingfilm on the counter. Take one sheet of pastry (cover the rest with a damp tea towel) and place it on
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Pick up each stacked square, spray its underside with a little olive oil, and tuck it into the bottom of a muffin tin. Fill each case with your chosen filling. Sprinkle a little olive oil over the filling and season with salt and pepper.
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Serve hot.
Notes:
- If you like, you can dust a little seasoned salt or Parmesan between the layers.
- To make rewrapping your unused pastry easier, unroll it at the beginning onto a sheet of greaseproof paper or clingfilm. When you're finished, fold it in half, and roll it up in the paper or clingfilm, twisting the ends like a cracker. Store in the fridge.
- Brush a little beaten egg white over the outer edges for really crisp and golden finish.
- * I use Antonio's Extra-Virgin Olive Oil Spray.
Makes 24 tartlets.
2 comments:
Blue cheese and anything works for me!!! Delicious!!!
Do you know, I don't think I've ever actually worked with phyllo pastry? A gross oversight, clearly! On our recent ski trip the hosts made a starter out of a muffin-sized phyllo cup (like yours, only bigger) filled with creamy wild mushrooms. Exquisite!
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