Mediterranean filo tartlets
2 medium, thickly sliced
2 medium, cut into wedges
1 tbs, (4 sprigs)
uncooked filo pastry
black olives, drained
12 individual, (kalamata), halved
8 x 3 second spray(s)
- Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the tomatoes, capsicum, onion and oregano in a single layer on a large baking tray. Drizzle with the vinegar and oil. Bake for 20 minutes or until the tomatoes begin to soften.
- Meanwhile, place the filo sheets on a clean work surface. Lightly spray half of one filo sheet with olive oil spray. Fold over the other half to cover. Lightly spray with oil and fold in half again. Cut in half crossways to make 2 squares. Place 1 square on top of the other at an 90-degree angle to make a star shape. Line an 8cm (base measurement) fluted tart tin with the filo. Repeat with the remaining filo and tart tins to make 4 tarts. Bake for 10 minutes or until golden.
- Place the filo cases on serving plates. Spoon the tomato mixture into the cases. Sprinkle with the olives and rocket to serve.