INGREDIENTS
1 tbsp (15ml) olive oil
250g cherry tomatoes, halved
1 garlic clove, crushed
1 x 400g tin tomato and onion mix
2 tsp (10ml) tomato paste
3 basil leaves, torn
salt and black pepper
8 sheets phyllo pastry
¼ cup (60g) Clover Springbok Butter, melted
¼ cup (35g) Clover Tusser’s Cheese, grated
¼ cup (35g) Clover Cheddar Cheese, grated
a few sprigs of thyme
Method
Heat the olive oil in a pan and fry the tomatoes and garlic for 3–4 minutes.
Add the tomato and onion mix and cook on high for 5 minutes or until the mixture has reduced and isn’t watery.
Stir in the tomato paste and basil and season with salt and pepper.
Allow to cool.
Preheat oven to 180°C. Cut the phyllo-pastry into 8cm squares and brush each piece with a little melted butter.
Place 5 slices into each of the holes of a muffin tray to form a cup shape.
Repeat with the balance of the phyllo.
Spoon the tomato mixture into the muffin cases and top with a mixture of both cheeses.
Scatter the thyme over the top and bake for 15–18 minutes or until the tartlets are golden and the cheese is melted.
Tip
It is easier to use two muffins tray and fill alternating holes, to prevent the tartlets from overlapping and sticking.
CLOVER INGREDIENTS USED IN THIS RECIPE
