1 tablespoon (15 ml) olive oil
250 g cherry tomatoes, halved
1 garlic clove, crushed
1 400 g tin tomato and onion mix
2 teaspoons (10 ml) tomato paste 3 basil leaves, torn
salt and black pepper
8 sheets phyllo pastry
¼ cup (60 g) Clover Springbok butter, melted
¼ cup (35 g) Clover tussers cheese, grated
¼ cup (35 g) Clover cheddar cheese, grated
a few sprigs of thyme
Heat the olive oil in a pan and fry the tomatoes and garlic for 3 – 4 minutes.
Add the tomato and onion mix and cook on high for 5 minutes or until the mixture has reduced and isn’t watery.
Stir in the tomato paste and basil and season with salt and pepper.
Allow to cool.
Preheat oven to 180°C.
Cut the phyllo pastry into 8 cm squares and brush each piece with a little melted butter.
Place 5 slices into each of the holes of a muffin tray to form a cup shape.
Repeat with the balance of the phyllo.
Spoon the tomato mixture into the muffin cases and top with a mixture of both cheeses.
Scatter the thyme over the top and bake for 15 – 18 minutes or until the tartlets are golden and the cheese is melted.