Roasted tomato and feta filo tarts

Roasted tomato and feta filo tarts

From WW “irresistible Jan 2006”

Serves 4

3½ points per tart

60g filo pastry, cut into 20, 10cm (4”) squares

4 tsp extra virgin olive oil

Filling:

300g cherry tomatoes, cut in hald

4 tsp balsamic vinegar

2 garlic cloves, crushed

Pinch dried chilli flakes

Small handful of fresh basil leaves, shredded plus 4 whole leaves

100g feta cheese, crumbles

Zest of 1 lemon

Preheat the oven to Gas 4/180ºC

On a board, lay 5 pastry squres (keeping the others covered) and brush each sheet sparingly with the olive oil.  Lay one on top of thenext at a slightly different angle to create a star shape.  Place the “star” into a muffin tin with the spiky edges lying over to create a tart case. Continue with the other 3 cases.

Put the tray into the middle of the oven and bake for 12-15 minutes until the pastry is golden.

Meanwhile mix together the tomatoes, balsamic vinegar, garlic and chilli flakes if using in a bowl.  Spread the tomatoes, cut side up over a roasting tray and season.  Roast in the oven above the tarts for 15-20 minutes until softened and beginning to caramelise around the edges.

Line each tart with a basil leaf.  Toss the tomatoes with the feta cheese, lemon zest and the rest of the basil and spoon into the tarts.  Each tart will be quite full.

Pop back in the oven for 5 minutes until golden and heated through.