Goat’s cheese phyllo stack
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- Sea salt and freshly ground black pepper
- 3 tbsp olive oil
- 200 g olives, pitted
- 6 ripe tomatoes, sliced
- 2 x 80 g goat's cheese
- 500 g phyllo pastry
- 125 g butter, melted
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Cooking Instructions
- Preheat the oven to 200°C.
- Using a pastry brush, generously spread the butter over eight of the phyllo-pastry sheets before layering one on top of the other. Cut 10 cm-wide panels of the pastry and arrange a portion of the goat’s cheese at one end of each panel, topped with a few tomato slices.
- Fold the remaining pastry over the cheese and tomato and again top with cheese and tomato. Repeat until you are left with a tall stack, then repeat with the other pastry panels.
- Transfer to a baking tray and bake for 15 minutes, or until the pastry is crisp and golden.
- Crush the olives in the olive oil and liberally spoon over the hot oozing goat’s cheese-and-tomato phyllo stacks. Season to taste and serve immediately.
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