These little phyllo cups with goat’s cheese, spring onion and tomatoes are perfect for teatime.
Phyllo cups with goat’s cheese, spring onion and tomatoes
Ingredients
- 20 baby Rosa tomatoes
- salt and freshly ground black pepper, to taste
- 5 sheets phyllo pastry
- 200g butter, melted
- 2 logs goat’s cheese (chevin), sliced
- 8 spring onions, finely chopped
- 200ml fresh cream
- 2 large eggs
Instructions
Preheat the oven to 180°C.
Slice the tomatoes in half and place on a baking tray. Season and bake for 10 minutes. Remove the tomatoes from the oven and increase the temperature to 200°C.
Cut the phyllo sheets into quarters, keeping the 5 layers together, then separate the layers and brush each square with melted butter. Layer 5 squares on top of each other at different angles and press the phyllo stacks into the openings of a large, buttered muffin tin.
Divide the goat’s cheese, tomatoes and spring onions between the phyllo cups. Beat the cream and eggs together and season. Pour a little of the egg mixture into each phyllo cup, being careful not to let it overflow.
Bake the cups until the egg has set, about 15 minutes. Serve immediately.
ALSO SEE: Greek salad with phyllo triangles and tzatziki
Greek salad with phyllo triangles and tzatziki
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
