Photo of Filo egg baskets with fresh tomato pickle by WW

Filo egg baskets with fresh tomato pickle

Points® value
Total Time
40 min
10 min
30 min
Serve these attractive tartlets with a crisp and delicious green salad, for no extra SmartPoints.


Filo Pastry

90 g, 4 x 480 x 255mm

Egg, whole, raw

4 medium, raw

Skimmed Milk

3 tablespoon(s)


250 g


2 clove(s)

Parsley, fresh

1 tablespoon(s)

Olive Oil

1 teaspoon(s)


3 large


1 medium

Calorie controlled cooking spray

4 spray(s)

White Wine Vinegar

4 teaspoon(s)

Light Brown Sugar

2 teaspoon(s)


  1. To make the fresh tomato pickle, heat the olive oil in a medium lidded saucepan and add the onion. Spray with the cooking spray and cook, covered, for 8 minutes, stirring occasionally, until softened. Add the tomatoes, vinegar and sugar, then season. Bring to the boil, then turn the heat down to low, part-cover the pan, and simmer for 10 minutes until the mixture has reduced and thickened. Set aside to cool while you make the filo baskets.
  2. Preheat the oven to Gas Mark 6/200°C/fan oven180°C. Put one sheet of filo pastry on a work surface and cut into two, then cut each half into four equal squares and spray them with the cooking spray. Spray four holes of a deep muffin tin with the cooking spray. Stack four squares of filo pastry together, offset at angles, then gently press the stack into one of the holes to make a pastry case. Repeat with the remaining filo pastry sheets to make four pastry cases in total.
  3. Beat the eggs and milk in a jug until combined, then season. Carefullly pour the mixture into the filo pastry cases and bake for 18–20 minutes until risen and set.
  4. Meanwhile, heat a large, non stick frying pan, spray with the cooking spray and cook the mushrooms for 5 minutes until softened. Add the garlic and fry for another minute.
  5. Serve the tarts with 1 tablespoon of the fresh tomato pickle, the garlic mushrooms and a sprinkling of parsley, if using.