Mediterranean Veg & Labneh Filo Tartlets

Serves makes 12 tartlets

Time 30 minutes

Ingredients

Extra virgin olive oil – to brush tin & pastry

6 sheets filo pastry

100g labneh (Greek yoghurt strained in muslin over a bowl for about 24 hours) (or you can use goat’s cheese/chevre)

2 pieces marinated red capsicum, sliced

12 pitted black olives

6 tsp homemade pesto (toasted pine nut, grated parmesan, 2 bunches of fresh basil & extra virgin olive oil)

Method

Preheat the oven to 180°C.

Brush a 12-hole muffin tin with extra virgin olive oil. 

Take one sheet of filo and brush with extra virgin olive oil. Fold in half, brush again and fold in half again. Cut into two and then press the square of pastry into a muffin hole to line, crunching up the edges a little to fit. Repeat to line all the muffin holes. 

Spoon the labneh into each tart and top with the sliced capsicum, 1 olive and a tsp of pesto.

Bake for 20 minutes or until the pastry is slightly golden brown.