Filo Tartlets with Roasted Onions, Tomatoes and Goats Cheese

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Easy
tray
15 Servings
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10 minutes bake time

Try this delicious recipe for filo tartlets with onions, tomatoes and goat’s cheese. Made with Jus-Rol filo pastry and garnished with scattered herbs.


Ingredients

  • Small check mark in a circle icon 1 x 500g pack Jus-Rol™ Frozen Filo Pastry, thawed Melted butter for brushing
  • Small check mark in a circle icon Melted butter for brushing
  • Small check mark in a circle icon 45 cherry tomatoes
  • Small check mark in a circle icon 10 Red onions, peeled and cut into 6-8 wedges each
  • Small check mark in a circle icon Olive oil, for drizzling
  • Small check mark in a circle icon Few sprigs fresh thyme or basil leaves
  • Small check mark in a circle icon 400g Goats cheese, choose the crotins for ease of slicing
Equipment required
  • Pastry Brush
  • Sharp knife

Method

  1. Preheat oven to 190°C/375°F/Gas Mark 5.
  2. Open out filo sheets and fold up the short side to mark one third, then using this as a guide cut the stack into three equal thirds.
  3. Lay one piece of filo on the work surface, brush lightly with melted butter and lay a second piece on top, at right angles to the first so you have a large ‘cross’. Brush top piece as before, then use to line a shallow, individual tartlet tin/dish which has also been lightly brushed. Scrunch up overlapping pastry to form a ‘rustic’ edge and continue with all remaining pastry.
  4. Bake for approx. 10 minutes until golden brown, remove from tins, allow to cool and then store in an airtight container until ready to use. These may be stored for up to 3 weeks then refreshed in a warm oven, or alternatively you can use immediately.
For the filling
  1. Lay prepped onions and whole tomatoes on a baking sheet, drizzle with oil and scatter with herbs and roast in a medium oven for 15-20 minutes. Divide between the cases with slices of goat’s cheese and return to oven just before serving to soften the cheese and warm through. Scatter with further herbs and serve.