Feta and Caper Tart 

Total time: 35 minutes
     We are using filo (phyllo) dough to make cups for these little tarts, filled with feta and capers.  They could be made smaller, using a small muffin pan, and eaten out of hand. 

 Ingredients:

• 2 sheets filo (phyllo) dough
• 1 tbs crème fraiche
• 2oz (60gr) feta cheese
• 1/4 cup capers  if capers are large, roughly chop
• 2 slices (1oz, 30gr) bacon
• 1 egg
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1 tbs olive oil

 Instructions:

• Sauté bacon until crisp.  Remove and crumble.
• Place 2 ramekins, 2 1/2 - 3" (6 - 7cm) on a baking sheet and set aside.
• Lay out 1 sheet of filo and, using pastry brush, lightly brush all over with olive oil.
• Fold the sheet in half, lightly brush the top.
• Fold in half again, the other way, so you have a small square.  Brush the top lightly with olive oil.
• Pick the filo up by bringing all 4 corners together and carefully put inside a ramekin.  Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge.  It should all be rather loose.  Repeat with other sheet and ramekin.
• Divide feta and place in each ramekin.
• Divide and add capers and bacon. 
• In small bowl whisk together egg, herbs and crème fraiche. 
• Divide egg and pour over cheese, capers, etc. 
• Bake at 400F (200C) for 20 - 25 minutes.  The corners hanging over the edges will get quite brown very quickly - don't worry, they won't burn (Or, at least, mine didn't)
• When done remove from oven and carefully remove filo cups from ramekins.  Kind of wiggle, then turn upside down into your hand.
• Serve, garnished with a few olives and/or a bit more feta.