Phyllo tarts

Recipe from: 8/1/1997 12:00:00 AM

Ingredients 9
Servings 4
Time 20 minutes


  • 15
    olive oil
  • 1
    large onion
  • 4
    large sheets phyllo pastry
  • 50
  • 250
    small tomatoes
  • 175
    tuna chunks
  • 100
    mature Cheddar cheese
  • salt and pepper
  • herb salad, to serve


15 minutes
Heat oil in a small pan. Sauté onion for 10 minutes until soft.
Cut phyllo pastry sheets in half widthways to make 18 squares (7 x 7 cm).
Brush each with melted butter and line four 9 cm-diameter quiche tins with pastry sheets, overlapping 4 to 5 sheets at different angles.
Divide the onion mixture between the pastry cases, then top with tomatoes, tuna and Cheddar. Season with salt and pepper.
Brush pastry edges with a little melted butter, then bake in a preheated oven at 180 ºC for 15 minutes until the pastry is crisp and the cheese has melted.
Serve warm with herb salad.

Read more on: fish/seafood  |  bake

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