6 sheets filo pastry
¼ cup (60 ml / 60 g) butter, melted
100 g sausages or ham or bacon
1 TB (15 ml) olive oil
½ cup (125 ml) chopped onion
½ cup (125 ml) diced capsicum (mix of green, red and yellow)
½ tsp (2.5 ml) dried oregano
¼ cup (60 ml) diced tomato (canned or seeded and chopped fresh)
½ cup (125 ml) finely grated parmesan or favourite tasty hard cheese
1/3 cup (75 ml) milk
good pinch salt
2 TB (30 ml) chopped parsley
garlic and herb seasoning
ground black pepper
No tart trays? Why not make a large tart?
For one large tart, brush a rectangular (± 18 x 22 cm) pie dish or baking tray with melted butter.
Brush the filo sheets with butter, stack and lift the pastry into the dish. Press down neatly into corners. Fill as explained for the small tarts and bake 30 minutes or until set.
Cut into squares.
Make a stack with the sheets of filo pastry (without greasing) and use the saucer or cutter
and a sharp pointed knife, to carefully cut 3 circles out of the filo stack, through all the layers, to make 18 filo circles.
Brush the six dishes or tart tins with butter. Create 6 filo stacks with three circles each, brushing in between with melted butter. Place the layered filo into the tart dishes or tins and press down neatly. Place onto a baking tray.
Heat the oven to 160º C. Remove the casings if preferred and slice the sausages thinly or cut up the ham or bacon. Heat half of the oil in a saucepan and toss the meat in the hot oil for 3 minutes. Remove from the pan and set aside.
Add the remaining oil and add the onion, capsicum and oregano. Sauté about 4 minutes, stirring from time to time and set aside to cool.
Divide tomato and half of the cheese between the tarts. Spoon over the sautéed mixture.
Beat together the eggs, milk, salt and parsley and divide between the tarts.
Bake about 20 minutes or until the filling has set. Serve warm.