Snacks for Picnic- Elevated Cheese and Onion tarts

Mini Filo Tarts- Goats Cheese, Red Onion, Spinach & Black Olive

Delicate layers of crisp filo cradle a creamy goat’s cheese filling, mingling with sweet red onion, tender spinach, and the briny bite of black olive—a small tart with big flavour.

INGREDIENTS

     +    
Cheese and Onion Tart

3 sheets of filo pastry

½ sliced onion

5 ripped basil leaves

8 turns of milled black pepper

3g Maldon salt, plus extra for seasoning

30g chiffonade of spinach

1 tbsp black olives, coarsely chopped

Olive oil, for brushing

5 leaves of basil

30g Kidderton Ash goat cheese

1 tsp chopped rosemary

150g low-fat yogurt

1 egg

1 egg yolk

Method

     +    
Cheese and Onion Tart

In a bowl, mix the yogurt, goat cheese, egg, and egg yolk.

Add the salt and pepper, then fold in all the solid ingredients (onion, spinach, olives, basil, rosemary).

Lay a single sheet of filo pastry on the table, brush with olive oil, and sprinkle over 1/3 of the rosemary, a little Maldon salt, and pepper.

Place the second sheet of filo on top, repeat the brushing and seasoning, then do the same with the third sheet.

Cut the layered filo into 10 squares and line mini cake moulds with them.

Bake in the oven at 160°C for 6–8 minutes until semi-cooked.

Remove from the oven, fill with the prepared mixture, and bake at 170°C for 10 minutes until cooked through.

 

Snacks for Picnic- Elevated Cheese and Onion tarts

Mini Filo Tarts- Goats Cheese, Red Onion, Spinach & Black Olive

Delicate layers of crisp filo cradle a creamy goat’s cheese filling, mingling with sweet red onion, tender spinach, and the briny bite of black olive—a small tart with big flavour.

INGREDIENTS

   +  &nbsp
Cheese and Onion Tart

3 sheets of filo pastry

½ sliced onion

5 ripped basil leaves

8 turns of milled black pepper

3g Maldon salt, plus extra for seasoning

30g chiffonade of spinach

1 tbsp black olives, coarsely chopped

Olive oil, for brushing

5 leaves of basil

30g Kidderton Ash goat cheese

1 tsp chopped rosemary

150g low-fat yogurt

1 egg

1 egg yolk

Method

   +   
Cheese and Onion Tart

In a bowl, mix the yogurt, goat cheese, egg, and egg yolk.

Add the salt and pepper, then fold in all the solid ingredients (onion, spinach, olives, basil, rosemary).

Lay a single sheet of filo pastry on the table, brush with olive oil, and sprinkle over 1/3 of the rosemary, a little Maldon salt, and pepper.

Place the second sheet of filo on top, repeat the brushing and seasoning, then do the same with the third sheet.

Cut the layered filo into 10 squares and line mini cake moulds with them.

Bake in the oven at 160°C for 6–8 minutes until semi-cooked.

Remove from the oven, fill with the prepared mixture, and bake at 170°C for 10 minutes until cooked through.

 

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