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Chorizo, tomato and feta filo tarts
Serves Serves 6
Ingredients
- about 200g filo pastry
- 50g butter, melted
- 3tbsp olive oil
- 2 small leeks, finely sliced
- 1 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 175g chorizo, diced
- 150g baby plum tomatoes, quartered
- 2tbsp sherry vinegar
- 1tbsp finely chopped thyme
- small bunch of parsley, chopped
- 150g feta cheese, crumbled
- 6-cup deep muffin tin
Method
Preheat the oven to 180°C/350°F/ Gas 4. Cut the pastry into 10cm squares and line the muffin cups with four sheets each, brushing with butter between each layer. Bake for 4-5 minutes, until crisp and golden.
Heat the oil in a large frying pan and add the leeks, onion and celery. Cook for about 7-8 minutes over a gentle heat, until softened. Fry the chorizo separately, then add it and the tomatoes and cook for about 5 minutes more.
Stir in the sherry vinegar and herbs and bubble for 2-3 minutes. Season to taste and fold in the crumbled feta. Spoon the mixture into the tart tins and warm through for 3-4 minutes.