I had some filo pastry left over from the Spanakopita I made recently so I decided to make these little tartlets. They’re basically mini quiches but they have filo pastry cases rather than shortcrust. I used a mini muffin tray to make these, but you could use bigger mounds instead. I decided to make two fillings - one with roasted pepper, tomato, basil and mozzarella. The other with smoked mackerel, spring onion, cheddar and dill. You can use whatever fillings you want - veg, cheese, fish and/or meat.
The ingredients are... - filo pastry - butter, melted - eggs, beaten - milk (just a splash) - cheese, grated - any fillings of your choice, chopped or grated To make... - grease your muffin tray mounds with butter - cut your filo pastry into squares a little larger than your mounds - place a square of filo into each mound, push it in well and brush with butter - place a second piece of filo into each mound at a different angle to the first to cover any gaps and brush with butter again (repeat with more layers of filo if required) - place a little of the filling into each mould and top with a little cheese and herbs (if using) - add a splash of milk to your eggs and mix well - pour a little egg into each mould (approx 1/2-2/3 deep). Do not overfill. - bake at 180’C for 15-20 mind until golden and risen - leave to cool slightly before removing from their moulds Eat fresh, refrigerate or freeze reheating in the oven again before serving Enjoy x
