You know what’s better than pizza?
Maybe that’s why we incorporate the flavor of pizza into so many other concepts, always trying to find another way to enjoy this carb and cheese loaded favorite!
Here’s a new one for ya- Cheesy Pizza Filo Tarts!
The filo pastry gives them that great crisp.
You know the one. When you bite into potato chips, you get that beautiful snap that lets you know immediately that you are about to enjoy a delightful few minutes making your way through the most addicting junk food known to mankind.
I don’t know about you but I absolutely love recipes where I can easily customize the ingredients to suit my taste. Isn’t it a relief when you don’t have much left in your refrigerator and you can just chuck whatever you’ve got on hand into a dish and call it dinner?
These Piza Filo Tartlets can hold any veggie and/or chicken combo your heart desires. Got some leftover cooked chicken in the fridge? Just mix it in!
Crispy filo is the perfect pastry to encase such a creamy filling! The edges are crispy, but the centre is filled with cheesy, creamy goodness that just oozes out when you take a bite! Top with mozzarella or a combo of your favorite cheeses!
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 115 gms cream
- 2 tbsp ketchup
- 6-8 yellow cherry tomatoes
- 6-8 red cherry tomatoes
- 5 button mushrooms thinly sliced
- 1/4 cup red onion thinly sliced
- 1/2 cup mozzarella cheese grated
- 24 4x4 square filo sheets
- 20 gms unsalted butter melted
- 1/4 cup mozzarella cheese grated
- dried oregano leaves to garnish
- red chilli flakes to garnish
Remove filo pastry from freezer and set on counter to thaw.
In a medium bowl, mix the cream and ketchup. Add the veggies and cheese, combine.
Cut filo sheets into 4x4 squares. Each cup uses three filo sheets so for 8 cups- cut 24 squares. Keep filo pastry under a damp cloth otherwise it will dry out and harden.
Preheat oven to 180ºC/350ºF.
Butter one side of a filo square, place another square on top, brush butter and place third square. Brush with butter and gently press into muffin pan. Continue to assemble the rest of the cups. Bake for 5 minutes or until edges have started to turn golden. Remove and cool for
Spoon filling to fill cups. Top with cheese and bake for 3-5 minutes or until melted & bubbly. Garnish with chilli flakes & dried oregano leaves.