Filo tarts with goat’s cheese, peas and crispy pancetta recipe Recipe | Better Homes & Gardens Austr
BHG's Karen Martini has done it again with these mini tarts. Layers of pastry and an oh-so scrummy filling, all topped off with plump baked tomatoes. Using a muffin tin, these crispy morsels are...
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Cooking tools:
- Muffin tin
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Colander
- Kettle
- Skillet
- Whisk
- Pitcher
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Stove
Ingredients
- 6 slices long pancetta
- 1⁄2 cup fresh peas
- 6 sheets filo pastry
- 60g butter, melted 80g soft goat’s cheese,crumbled
- 1⁄4 cup mint leaves, torn
- 2 Tbsp chives, finely chopped
- 2 spring onions, finely chopped
- 2 eggs
- 1⁄2 cup pure cream
- Salt and freshly ground black pepper, to season
- 2 tsp extra virgin olive oil
- 250g punnet small cherry tomatoes
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