Tomato, Basil and Cheese Tarts

Ingredients

• 2 sheets filo pastry
• spray oil
• 4 spring onions, finely chopped
• 4 ripe tomatoes, skinned and chopped
• 3 tbsps tomato passata
• 50g Rosemary Conley low-fat Mature Cheese
• 1 tbsp chopped fresh basil.
• salt and freshly ground black pepper

Cooking Instructions

1. 1 Preheat the oven to 190C, 375F, Gas Mark 5.
2. 2 Stack the filo pastry sheets on top of each other. Using scissors, cut the stack into 6 equal square sections, so that you end up with 12 individual squares.
3. 3 Take 2 non-stick tartlet tins 12cm diameter. In each, layer 6 individual pastry squares, placing the squares at angles to each other and spraying with a mist of oil in between each layer. Bake the cases in the oven for 5 minutes until lightly browned
4. 4 In a mixing bowl, combine the spring onions, tomatoes, passata, cheese and basil,
5. add a little black pepper and spoon into the tart shells.
6. Place on a non-stick baking tray and bake in the oven for 20–25 minutes, until golden brown.
7. 5 Allow to cool before removing from the tin. Served with a large mixed salad tossed in oil-free dressing

Tips

Before using filo pastry, cover with a damp tea towel to prevent it drying out