Mini caprese tarts

Method

1. Step 1

   Preheat oven to 170°C (150°C fan-forced). In a small food processor, process fetta and cream until smooth. Season with salt and pepper. Cover and refrigerate until cold.

2. Step 2

   Meanwhile, place 1 filo sheet on a work surface (keeping remaining sheets covered with plastic wrap and a damp tea towel). Brush all over with butter. Sprinkle half the parmesan all over. Top with another filo sheet. Press down to adhere sheets. Brush with more butter. Cut lengthways into 4 long strips, then crossways into 6 to make 24 squares. Stack 2 squares (4 layers of filo total in each stack) with corners of squares offset. Invert stacked squares, buttered-side down, into a 24-cup mini muffin pan. Repeat with remaining squares, then with remaining filo, butter and parmesan to make 12 more cups.

3. Step 3

   Bake filo cups for 12 mins or until golden. Cool in the pan for 10 mins then transfer cups to a wire rack.

4. Step 4

   Cut large tomato in half horizontally and scoop out seeds. Using a fine grater, grate the cut-side of the tomato into a bowl. Discard tomato skin. Grate garlic into tomato flesh. Whisk in vinegar and oil. Season vinaigrette with salt.

5. Step 5

   Spoon fetta mixture into filo cups. Top with sliced Perino tomatoes and a spoonful of tomato vinaigrette. Top with basil.