Olive & bacon tartlets
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 5 to 10 minutes |
Ingredients
- 1 cup rosa tomatoes
- 1 90g jar Italian tomato tapenade
- 4 tbsp parsley, roughly chopped
- 12 kalamata olives, pitted
- 2-4 rashers streaky bacon, parcooked
- box of phyllo pastry
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Cooking Instructions
- Preheat the oven to 180°C. Cut out circles of phyllo pastry, lightly brush with melted butter and arrange in a greased muffin pan. Bake for 5 to 10 minutes, or until golden.
- Combine chopped Rosa tomatoes, black olive tapenade, chopped flat-leaf parsley, crushed black olives and seasoning, to taste, if necessary.
- Fry rashers bacon in a hot pan until crispy, then spoon the olive mixture into the phyllo pastry cups and top with crispy bacon.
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