Cheesy Tarts

Facebook

Twitter

Ingredients

1 pkg Cutting Board Italian 4 Cheeze Style Shreds, 200 g
1/4 cup sundried tomatoes, finely chopped
1/3 cup green olives, sliced
1/3 cup black olives, sliced
1 cup asparagus, thinly sliced
1/2 cup cherry tomatoes, quartered
1 tbsp fresh oregano, plus leaves for garnish
2 tbsp fresh basil
1 tbsp olive oil
2 tsp apple cider vinegar or lemon juice
salt and pepper, to taste
4 filo pastry sheets
2 Tbsp toasted pine nuts, roughly chopped

Instructions

In a large mixing bowl, stir together Daiya Italian Shreds, sundried tomatoes, green olives, black olives, asparagus, cherry tomatoes, oregano, basil, olive oil and apple cider vinegar. Season with salt and pepper to taste.

Preheat oven to 350°F. Spray a 12-cup muffin tray with vegetable oil and set aside.

Lay pastry sheets on top of each other onto your work surface. Cut pastry into 6 equal rectangles, creating 24 pieces. Set cut pieces in a stack off to the side.

Working with 2 pastry pieces at a time, spray each piece with vegetable oil and fold in half lengthwise. Place folded pieces crisscrossed into one muffin cup. Lightly spray with vegetable oil and continue with remaining pieces until all 12 cups are lined.

Divide mixture into prepared filo cups. Bake for 15- 20 minutes until pastry is golden brown and cheese is melted.

Cool tarts for a few minutes before removing and transferring to a serving platter. Garnish tarts with oregano leaves and pine nuts.

Tips for cooking with Daiya

30 min

Total Time

10 min

Prep Time

20 min

Cook Time

6-12

Servings