These succulent tarts were a success with the whole family. They have delicate little cherry tomatoes, basil, gorgonzola cheese and some mild chevre. They melt in your mouth, give them a try!
The following in my own recipe and how-to photos.
The Fillo Factory Fillo Dough (mine is organic from Whole Foods and amazing stuff, MUCH better than the other storebought stuff I have gotten in the past)
Dried beans (not to be eaten, for blind baking)
1/2 stick of butter
Sweet cherry tomatoes
Parchment paper cut into sizes to fit into the tin holes
Slice cherry tomatoes in half, coat with good quality olive oil and sprinkle with Italian herbs (or herbs de provence if you prefer).
Roast at 400 F until the cherries are slightly browned (this is to your taste as well, they need to loose some water and pick up some carmelized flavor).
Simultaneously, make your fillo dough baskets.
Follow the usual rules with fillo (keeping dough covered to prevent drying) and cut out 3 inch by 3 inch or so squares (big enough to put into the muffin tin and stick up along the sides).
Coat each square with melted butter, layer about 5 squares. Put into the mini-muffin tin and then line with your precut parchment sheets. Fill the tin with beans, on top of the parchment.
The following photos shows all the steps.
Put tin in 400 F oven and watch closely, bake until light brown.
Remove the tin and allow to cool. Gently remove the parchment liner and beans.
Slice some rounds of chevre and then quarter the rounds. Crumble some gorgonzola. Cut up basil as you desire.
Place piece of basil on the bottom and then some roasted cherry tomatoes, add chevre and gorgonzola cheese, drizzle with some of the olive oil from the roasted tomatoes, add a bit of basil slice to the top.