Ingredients
Makes 8 tarts
16 sheets Antoniou Fillo Pastry
75g butter, melted
2 large heirloom tomatoes
320g Mozzarella cheese, grated
320g Tasty cheese, grated
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Sea salt
Fresh mint, basil or oregano leaves
Method
For this Fillo Pastry recipe, take your chilled Fillo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature. Preheat the oven to 200 degrees Celsius, fan forced.
Slice each tomato into 4 even slices, approximately 1cm in thickness.
Lay one sheet of Fillo Pastry on your bench, brush with melted butter. Lay another sheet on top and brush with butter. Cut the sheet into 4 even pieces. To form the galette base, place one small rectangular piece in front of you, place another one on top crossways, then the other two diagonally, to form a circular shape.
Spread one eighth of the mozzarella cheese and one eighth of the tasty cheese in the centre of the tart base, approximately the diameter of your tomato slice. Top with a slice of tomato. Fold in the pastry edges, along the outside of the tomato. Brush the edges with butter and sprinkle with black and white sesame seeds. Transfer to a lined baking tray. Repeat with remaining pastry, cheese and tomato slices.
Bake for 20 minutes, or until the pastry is a deep golden colour. Sprinkle with salt and sprinkle with fresh herbs.
Learn how to Heirloom Tomato and Cheese Tarts using Fillo Pastry