CAPRESE SALAD TARTLETS
Prep time 30 mins Cooking time Makes 24 3 sheets filo pastry, each cut into 8 squares Non-stick spray or melted butter FOR THE VINAIGRETTE, BLEND TOGETHER 2 garlic cloves, crushed 3-4 tbsp sun-dried tomatoes in vinaigrette, chopped 2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 4 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp grated lemon zest FOR THE FILLING 1 small aubergine, thinly sliced and baked until soft 30 baby tomatoes, halved TO GARNISH ½ red onion, thinly sliced 6 bocconcini cheeses or 1 mozzarella cheese, torn into small pieces Fresh basil, to garnish Preheat the oven to 180ºC. Spray 24 hollows of a small cupcake tin with non-stick spray. Brush the filo pastry with melted butter. Stack two pastry squares in each prepared hollow and bake for 6 minutes. Meanwhile, prepare the filling. Mix together the baked aubergine and tomato and season with salt and pepper. Add the vinaigrette into the mixture and toss. Spoon the prepared filling into the pastry case and garnish with onion, cheese and basil.