Delicious appetizer! Very easy to make and so tasty! These are great to make with your kids!
Serves: 4 Preparation time: 25′ Cook in: 20′ Ready in: 45′
4 phyllo dough sheets
4 tbsp butter, melted
2 small courgettes, thinly sliced
1 medium eggplant, diced
12 cherry tomatoes, quartered
2 tbsp basil, finely chopped
2 tbsp extra-virgin olive oil
2 tbsp tomato passata
120gr smoked cheese, coarsely grated
salt, freshly ground black pepper
Preheat the oven to 200C and cut each phyllo sheet to four. Brush 4 tartlet tins (10-12cm diameter) with butter. Lay each tartlet tin with four pieces of phyllo sheet, brushing each one with butter as you go. Bake for 7-8 minutes until lightly colored.
Heat olive oil in a large frying pan over a medium heat and cook all veggies for 5-7 minutes, until softened and golden. Add basil, salt and pepper and tomato. Cook for another 5 minutes. Let cool and fill in tartlets.
Sprinkle tartlets with smoked cheese and bake for 4-5 minutes until cheese melts. Serve warm.
Photo George Drakopoulos – Food styling Tina Webb