Party bites don’t have to be a health hazard. See in the new year with this no-fuss recipe for no-stodge, vegetarian canapés that melt in the mouth...
Tomato, olive and basil tarts
Prep: 15 min
Cook: 10 min
Cooking oil spray
2 large filo pastry sheets (about 90g)
300g vine-ripened tomatoes, deseeded and diced
50g green olives, pitted and thinly sliced
1tsp white balsamic vinegar
1tsp extra-virgin olive oil
2tbsp roughly chopped basil, plus extra leaves to garnish
1. Heat the oven to 180°C/fan 160°C/gas 4. Spray a 12-cup mini-muffin tray with oil.
2. Spray 1 sheet of the filo pastry with a light coating of oil. Fold in half, spray again, then fold in half again to make a rectangle. Cut the rectangle into 12 squares. Repeat with the remaining sheet to make a total of 24 squares. Press 2 squares, at alternate angles, into each muffin cup. Bake for 8–10 min until the cases are light golden and crisp. Remove from the oven and leave to cool.
3. Meanwhile, combine the tomatoes, olives, balsamic vinegar, olive oil and chopped basil in a bowl and season with cracked black pepper. Set aside to macerate (soften) for 5 min.
4. Divide the tomato mixture among the tart cases, garnish with a few basil leaves and serve immediately.
You can bake the filo tart cases the day before. After cooling at the end of step 2, store in an airtight container until ready to fill.
Per tart: 32kcal, 0.8g protein, 1.3g fat, 0.2g saturates, 4.8g carbs, 1g sugar, 0.7g fibre, 03.g salt, 7mg calcium, 0.4mg iron