serves 4
ingredients
2 sheets filo pastry
1 egg white
100g/4oz low-fat soft cheese
handful of fresh basil leaves
3 small tomatoes, sliced
salt and freshly ground
black pepper
• Preheat the oven to 200°C/400°F/
Gas mark 6.
• Brush the sheets of filo pastry
lightly with the egg white, and cut
into 16 squares, each measuring
about 10cm/4in.
• Layer the squares in twos, in eight
patty tins. Spoon the cheese into
the pastry cases.
• Season with salt and pepper, and
top with the basil leaves.
• Arrange the tomatoes on the tarts,
and season again with salt and
pepper. Bake for 10–12 minutes
until golden. Serve warm.
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