Today I am revisiting the famous combination of tomatoes with mozzarella. It is like an ideal classic: fresh, lightweight, and even low in calories.
Ingredients for 6 People:
- 18 sheets Fillo pastry
- 2 cups cherry tomatoes
- 2 mozzarella balls
- 3 sprigs basil leaves
- 120 ml (1/2 cup) olive oil
- Freshly ground pepper
- 1 small jar of Pesto Rosso or homemade pesto if you prefer !
Wash, dry and chop your basil leaves. Drain the mozzarella and then cut into thin slices. Prick the cherry tomatoes and cook for 10 minutes in a lightly oiled frying pan. Let cool.
Brush each Fillo pastry sheet with some olive oil and place in individual tartlets pans, overlapping 3 by 3.
Put in each tartlet center a teaspoon of pesto rosso then 1 tablespoon cooked cherries tomatoes, 2 slices of mozzarella and a few sprigs of basil. Finish with a dash of olive oil, then fold the pastry sheets into the center of each tartlet and drop the pastillas, upside down, on a baking sheet lined with parchment paper.
Bake them for about 15 minutes and return halfway to make sure they become golden everywhere.
Serve hot with a little bit of pesto rosso, if you still have some and accompanied by a green salad.