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Ingredients
- filo pastry 6 large sheets, about 150g
- butter 50g, melted
- egg 1
- goat's curd or soft goat's cheese 150g
- nocellara or other green olives 100g, pitted and halved
- SunBlush® tomatoes 3 tbsp, roughly chopped
- chives chopped to make 2 tbsp
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Brush the filo sheets with melted butter and use it to line a shallow baking tray approximately 20 x 30cm.
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Step 2
You’ll need 6 layers to make a decent tart base so just overlap and keep building until you have enough.
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Step 3
Bake for 6-7 minutes until the tart is crisp and lightly golden.
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Step 4
Take out and cool a little. Beat some seasoning and the egg into the goat’s curd then blob and spread as evenly as you can over the pastry base. Put back in the oven for 7-8 minutes until just set and the pastry is deeply golden.
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Step 5
Take out and scatter with the olives, tomatoes and chives. Eat warm.
Nutritional Information
- Kcals 383
- Fat 25.1g
- Saturates 14.1g
- Carbs 24.1g
- Sugars 3.6g
- Fibre 3g
- Protein 13.6g
- Salt 2g
