Cheese and Fig Canape Tarts
- 2 sheets of 25cm x 25cm filo pastry
- Melted butter
- 3 ripe figs
- 100g blue cheese or brie, finely chopped
- 1 tsp lemon juice
- 3 chopped sage leaves
- Pinch of paprika
- Preheat the oven to 200C. Brush the filo pastry sheets with a little butter and place on top of each other. Cut the pastry into 24 equal squares, then place the squares in pairs - one on top of the other - at a 45 degree angle, to make small star shapes. Press each pastry star into a hole of 2 x 12 mini-muffin baking tins or similar, to make 24 tart cases.
- Bake the pastry stars in the oven for 5-10 mins or until crisp and golden. Transfer to a baking tray. Chop the figs into small pieces and divide between the pastry cases, then place the lemon juice, sage and cheese in a bowl and mash with a fork to combine.
- Season with black pepper, then top the fig pieces with blobs of the cheese mixture. Sprinkle with paprika, then bake for 5 mins in the oven. Serve warm as part of a canape selection or as a starter with a salad.
30 mins
Makes 24 Mini Tarts