MAKES 4
PER TART
132 CALORIES
3.6G FAT
PREPARATION TIME 40 MINUTES
COOKING TIME 20 MINUTES
4 sheets filo pastry
low-calorie oil spray
for the filling
2 small shallots, finely chopped
4 beef tomatoes, skinned, deseeded and chopped
3 tablespoons tomato passata
50g low-fat vegetarian cheddar-style cheese, grated
1 tablespoon chopped fresh basil
salt and freshly ground black pepper
low-calorie oil spray
1 Preheat the oven to 190C, 375F, gas mark 5.
2 Stack the filo pastry sheets on top of each other. Using scissors, cut the stack into 6 equal square sections, so that you end up with 24 squares.
3 Take 4 non-stick individual tartlet tins (10cm diameter). In each tin, put 6 pastry squares in layers, placing the squares at slight angles to each other and spraying with a mist of oil between each layer.
4 Bake in the oven for 5 minutes until crisp and golden. Allow to cool. Turn the oven down to 150C, 325F, gas mark 2.
5 To make the filling, heat a non-stick, heavy-based pan, add the shallots and dry-fry for 2–3 minutes until soft. Add the diced tomatoes and tomato passata and cook lightly for 2 minutes. Remove from the heat and pour into a bowl. Mix in the cheese and basil, then season with salt and pepper, and divide the mixture between the 4 pastry cases. Reheat for 5 minutes in the low oven and serve warm.
TIP Cover the filo pastry cover with a damp tea towel to prevent it from drying out
