Avocado and tomato filo tarts
These vegan avocado and tomato filo tarts are perfect for parties or as a bite, starter at a dinner party. The filling is similar to guacamole – actually, if you want it a bit more creamy, jut put the filling into a food processor and pulse for a few seconds. (BUT– it should remain a coarse paste not become a dip-like cream!)
Ingredients
Method
- Preheat the oven to 180C. Melt the butter or margarin and let it cool.
- Grease the holes of a muffin tin.
- Put 3 filo sheets on top of each other and cut out approx. 10 x10 cm squares. Put them on a plate and cover with a dump kitchen towel.
- Lay a filo square on a chopping board, brush it with the melted butter, then add another square on top, slightly turned. Brush this with butter too then put another square on top, again angled.
- Put this shape into one of the tin holes, slightly pushing down with your fingers.
- Repeat with the rest of the filo squares. You should get 12 filo cases.
- Bake for about 8 minutes or until golden all over. Let them cool in the tin for a couple of minutes, then carefully remove them to a platter. Let them cool.
- While the cases are cooling, cut the avocados in half, remove their stone stone, then skin. Cut the flesh into small cubes. Put them in a bowl. Immediately squeeze some lemon juice over them to prevent colouring.
- Chop the tomatoes and spring onions, add these to the avocados. Season with salt and pepper.
- Drizzle with a drop of olive oil and some tabasco. Add more lime juice.
- Combine gently, taste and adjust the seasoning, tabasco and lime juice to your liking.
- Fill the tarts with the mixture.
- Serve with chopped coriander leaves scattered on top.