<p>Cold, foggy days can really bring my energy levels dooooown. So we try to compromise and create a bit more colorful, happy dishes that give you that "oh my this is soooo good" feeling. Savory tarts will give you that feeling, trust me. These are so good and even though they are all completely different, they all bring colors and happiness to your body and dining area. These yummy filo pastry snacks are great for party or everyday. There are a lot of different recipes for mini savory tarts but what we love most about these savory tartlets, is that they are super easy and quick to make, the crust is amazing and the fillings are so light, healthy and refreshing. Appropriate for every eater. </p>
Preheat the oven to 180 °C / 355 °F. Cut the filo pastry into 10 x 20 cm sheets (or any other dimension if you are using a different tart model). For 6 savory tarts you will need 36 filo pastry sheets with the same dimension. Stack filo pastry sheets on top of each other, lightly brushing with melted butter in between. Place the stacked filo pastry sheets into a tart model and bake for 10 minutes. Set aside to cool.
First filling: Light spring/summer filling
Clean the lettuce and cut it into small chunks. Clean the strawberries and slice them on small chunks. Clean the avocado, remove the kernel and slice it thinly. Add the lettuce, strawberries and avocado into a small bowl. Add the olive oil, lemon juice, pinch of black pepper and pinch of salt, stir well. Spread a generous amount of hummus over the baked filo pastry and fill it with the lettuce, strawberries and avocado mix.
Second filling: Light pesto and tomato filling
Prepare the pesto. In a blender mix together the sun-dried tomatoes, black olives, olive oil, cloves of garlic, almond flakes and basil leaves. Spread a generous amount of pesto over the baked filo pastry. Add the halved cherry tomatoes and mozzarella cheese. Drizzle with bit of olive oil and sprinkle with sesame seeds.
Third filling: Delicious baked beans and pancetta filling
Place a saucepan over medium heat. Add the olive oil, bacon, sprig of thyme and chopped garlic. Fry for about 2 - 3 minutes. Add the rinsed and drained beans and fry for about 5 minutes. Add the smoked paprika, tabasco and tomato passata, stir well and lower the heat. Add 100 ml of water and cook for 15 minutes. Season to taste with sea salt and black pepper. When cooked place it all over the baked filo pastry. Add a dollop of yogurt and chopped chives.