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Phyllo cups with goat’s cheese, spring onion and tomatoes

Name: Phyllo cups with goat’s cheese, spring onion and tomatoes
Total time: 45 min
Yield: 4
Ingredients: 20 baby Rosa tomatoes; salt and freshly ground black pepper, to taste; 5 sheets phyllo pastry; 200g butter, melted; 2 logs goat’s cheese (chevin), sliced; 8 spring onions, finely chopped; 200ml fresh cream; 2 large eggs

June 21, 2019 (Last Updated: May 9, 2019)

These little phyllo cups with goat’s cheese, spring onion and tomatoes are perfect for teatime.

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Phyllo cups with goat’s cheese, spring onion and tomatoes

Serves: 4

Total Time: 45 mins

Ingredients

20 baby Rosa tomatoes
salt and freshly ground black pepper, to taste
5 sheets phyllo pastry
200g butter, melted
2 logs goat’s cheese (chevin), sliced
8 spring onions, finely chopped
200ml fresh cream
2 large eggs

Instructions

Preheat the oven to 180°C.

Slice the tomatoes in half and place on a baking tray. Season and bake for 10 minutes. Remove the tomatoes from the oven and increase the temperature to 200°C.

Cut the phyllo sheets into quarters, keeping the 5 layers together, then separate the layers and brush each square with melted butter. Layer 5 squares on top of each other at different angles and press the phyllo stacks into the openings of a large, buttered muffin tin.

Divide the goat’s cheese, tomatoes and spring onions between the phyllo cups. Beat the cream and eggs together and season. Pour a little of the egg mixture into each phyllo cup, being careful not to let it overflow.

Bake the cups until the egg has set, about 15 minutes. Serve immediately.