TOMATO CHEESE TARTS

These crisp little tartlets are easier to make than they look and are best eaten fresh from the oven.

Served 4.

2 sheets filo pastry
1 egg white
115 g/4 oz/ 1 1/2 cup skimmed milk soft cheese

handful of fresh basil leaves.
3 small tomatoes, sliced
salt and ground black pepper

1. preheat the oven to 200 degree C/400 degree F/Gas 5.Brush the sheets of filo pastry lightly with egg white and cut into sixteen 10 cm/ 4 in squares.
2. Layer the squares in twos, in eight patty tins. Spoon the cheese into the pastry cases. Season with salt and ground blackpepper and top with basil leaves.
3. Arrange the tomato slices on the tarts, add seasoning and bake for 10 - 12 minutes, untill golden. Serve warm.