Ingredients

The following ingredients have 4 Servings
  • 1 medium onion (peeled and finely chopped)
  • 1 clove garlic (peeled and finely crushed)
  • 1½ single sheets filo pastry (cut into 24 squares, approx 7 x 7cm each)
  • 1 large egg (beaten)
  • 160 g quark
  • 30 g Parmesan cheese (finely grated)
  • 10 g fresh basil leaves (chopped)
  • 12 cherry tomatoes (halved)
  • low calorie cooking spray
  • salt and pepper (to taste)
  • 12 small fresh basil leaves (to garnish)

Instruction

  • Pre-heat the oven to 160ºC.
  • Spray a frying pan with low calorie cooking spray and place over a low heat. Add the onion and fry gently for 10 minutes, stirring occasionally.
  • Add the garlic to the onions and fry for a further 5 minutes, until the onions are softened and golden. Set aside.
  • Spray the holes of a muffin tray with a little low calorie cooking spray and use to grease well.
  • Take a square of filo pastry and brush with egg on one side. Place the pastry square, glazed side up, in a muffin hole. Press gently into the muffin tray to form a pastry case.
  • Repeat this with a second pastry square, placing at an angle to the first.
  • Continue to repeat this process until all 12 pastry cases are complete. Keep the leftover egg as this will be added to the cheese mixture later.
  • Place the tray into the preheated oven for 3 - 4 minutes, to partly bake. The egg glaze will have just dried out and the pastry will still be mostly white, with it turning a light golden in places.
  • Remove the pastry cases from the oven and set aside.
  • Place the cooked onion and garlic in a small mixing bowl. Stir in the quark, Parmesan cheese, and basil, and then add the remaining egg and season well with salt and pepper.
  • Divide the cheese mixture between the 12 partly cooked pastry cases and gently spread it out.
  • Place a halved cherry tomato on top of each tart and return to the oven for 8 - 10 minutes, until the pastry is golden and the filling just set. Take care to watch the tarts carefully as they will cook very quickly and can burn easily.
  • Remove from the oven and leave in the muffin tray until they are cool enough to handle. Garnish each with a small basil leaf and serve warm or cold.