Ingredients
10 sheets Antoniou Fillo Pastry
150 g melted butter
150 g Parmesan cheese, grated
freshly ground black pepper
an assortment of coloured heirloom tomatoes
goats cheese
fresh thyme sprigs
fresh oregano leaves
olive oil
sea salt and black pepper
Recipe tips
Preparation
Make the base ahead of time, prepare your ingredients and assemble when you’re ready to serve.
Method
For this Filo Pastry recipe, take your Filo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Preheat your oven to 180 deg C and brush a 30cm x 20cm rectangle baking tin with butter.
For the tart base
Lay a sheet of Fillo Pastry on a clean bench and brush liberally with butter. Sprinkle 2 tbsp of grated Parmesan cheese and some black pepper all over the Fillo Pastry sheet.
Lay the Filo Pastry sheet halfway across the baking tin allowing some excess Fillo to hang out on the side. Repeat this process with the remainder of the Fillo sheets to cover the whole tin.
Fold over the excess amount and press it into the sides, ensuring it fits neatly. Brush liberally with melted butter.
Prick the base with a fork, line with non-stick baking paper, fill with pastry weights or uncooked beans/rice and bake in the oven for 15 mins.
Remove the baking paper and weights and continue to cook for a further 5 mins uncovered. Once cooked set aside and allow it to cool completely.
Assembling the tart
Prepare the tart by placing the sliced heirloom tomatoes in a neat pattern. Top with small amounts of goats cheese and garnish with fresh thyme sprigs and fresh oregano leaves. Drizzle with olive oil and season with a generous amount of sea salt and black pepper. Serve immediately.
Recipe, styling and photography by Souvlaki for the Soul.
Watch how to make a tart base using Fillo Pastry