Tomato and Bocconcini Filo Tart
Crisp layers of filo topped with fresh tomato, basil and torn bocconcini make a lovely light tart.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 8 sheets filo pastry
- 60g butter, melted
- 1/2 cup grated Parmesan cheese
- 2 large ripe tomatoes, finely sliced
- 1 red onion, thinly sliced
- sea salt and freshly ground black pepper, to taste
- 100g bocconcini, drained
- basil leaves, for garnish
Brush each sheet of filo pastry with butter and lay onto a pizza tray, withe the pastry overlapping the edges, rotating each sheet around the tray. Sprinkle with Parmesan and arrange tomato and onion slices decoratively on top. Brush with remaining butter or a little olive oil and season. Fold the overlapping pastry over and and ruffle into folds. Bake at 200°C for 15-20 minutes until crisp and golden, placing the tray on the base of the oven in the last 5 minutes of cooking time to crisp the base. Serve tart topped with torn bocconcini, basil and pepper.