Tomato & Goats Cheese Tart

Serves 4
Time 30 minutes


8 sheets fillo pastry
2 leeks, finely sliced
1-2 tbsp olive oil
1 punnet perino tomatoes
200g goat cheese, crumbled
1 cup torn kale leaves
1 bunch basil, finely chopped


Preheat oven to 180°C.

Over medium heat, heat olive oil in a frying pan, add leeks and cook for 10-15 minutes until caramelised. Set aside.

Meanwhile place fillo on a clean bench, brush with olive oil and top with another sheet, repeat. Place fillo into a greased rectangular pan and bake for 8-12 minutes until lightly golden.

Take tart out of oven, top with leek mixture, tomatoes, goat cheese and kale leaves.  Place in the oven and bake for an extra 5-10 minutes until cheese is slightly melted.

Top with fresh basil leaves.