mary berry filo pastry tartlets

filo pastry tartlets

Basic ingredients for filo pastry tartlets

• For the crust: 8 sheets of phyllo
• 4oz (226g) salted butter, melt Black sesame seed.
• 8oz (230g) feta cheese, crumbled
• 8oz (230g) ricotta
• 1-2 tablespoons finely chopped mint
• 3-4 tablespoons olive oil
• Shredded Gouda or Gruyere cheese
• Black pepper, according to your taste.
• Bell pepper slices
• Tomato pieces
• 1/4 cup olive oil

How to make filo pastry tartlets

• Preheat the oven to 400°F. After this, Mix all the ingredients in a bowl. Season the mixture with salt and pepper, if necessary.
• Prepare the tart by covering a sheet of parchment paper on a baking sheet. Place the phyllo sheets over the parchment. Drizzle melted butter between each sheet.
• Place the filling on top of the last sheet of phyllo, leaving a border. The filling should be approximately 1 and 1/2 inches. Add the bell peppers. Mix the olive oil and salt. The oil should be used to coat the peppers.
• Add tomato slices to the top and coat them with oil. Sprinkle dried oregano on top. To create a border, fold the sides of the parchment over. Sprinkle the border with sesame seeds and brush with the remaining butter.
• Now Bake the bread on the middle rack for 45-50 minutes, or until golden.
• Allow to cool down for 10 minutes before serving.

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