Goats Cheese, Olive & Tomato Tart


  • 6 large sheets filo pastry

  • 50g Butter, melted

  • 1 Egg

  • 150g Soft goat's cheese 

  • 100G Green olives, pitted and halved

  • 3 tbsp Sun-dried tomatoes roughly chopped

  • 2 tbsp Chives chopped to make 


  1. Heat the oven to 200C/fan 180C/gas 6. Brush the filo sheets with melted butter and use it to line a shallow baking tray approximately 20 x 30cm.

  2. You’ll need 6 layers to make a decent tart base so just overlap and keep building until you have enough.

  3. Bake for 6-7 minutes until the tart is crisp and lightly golden.

  4. Take out and cool a little. Beat some seasoning and the egg into the goat’s curd then blob and spread as evenly as you can over the pastry base. Put back in the oven for 7-8 minutes until just set and the pastry is deeply golden.

  5. Take out and scatter with the olives, tomatoes, and chives. Eat warm.