• 6 sheets filo pastry
  • 75g goats cheese
  • 1/4 cup chopped marinated capsicum
  • 1/4 cup (40g) finely chopped pitted kalamata olives
  • Preheat oven to 175°C. Place half the filo sheets on a flat work surface. Spray 1 filo sheet with a little oil spray and top with another filo sheet. Repeat with another filo sheet and oil spray. Cut the pastry into twelve 10cm squares, discarding any excess pastry.
  • Place a pastry square into each hole of a 12-hole, mini muffin pan. Bake for 5-6 minutes or until golden. Remove from pan and set aside to cool. Repeat the process with the remaining filo pastry.
  • To serve, fill each tartlet case with a little goat's cheese then top with a little capsicum and olive. Serve immediately.