Chevre and Prosciutto Tarts
Total time: 35 minutes
We are using filo (phyllo) dough to make cups for these little tarts, filled with Prosciutto and Goat Cheese. They could be made smaller, using a small muffin pan, and eaten out of hand.
Ingredients:
- 2 sheets filo (phyllo) dough
- 1 slice Prosciutto
- 1 small leek
- 6 Greek olives, dry-cured
- 1 egg
- 3 tbs chevre, soft goat cheese
- 1 tsp basil
- 1 tbs olive oil, divided
Instructions:
- Place 2 ramekins, 2 1/2 - 3" (6 - 7cm) on a baking sheet, brush lightly with oil 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.
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Thinly slice the leek and sauté in 1 tsp oil until tender.
- Divide and place into phyllo-lined ramekins.
- Divide the chevre and put on top of leeks.
- Roughly chop the Prosciutto and add.
- Cut the olives in half (remove pits) and add.
- In small bowl whisk together egg and basil.
- Divide egg and spoon on top of olives.
- 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)
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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 more olives.