Tartlets with tomato, onion, prosciutto and goat cheese

    25 min

    I bought some Feuilles de Brick for these light little tarts. The pastry has origins in Tunisia, but is popular in France, and it is light as air - lighter than filo pastry and more crunchy. The kids love how the pastry crackles when you eat it. I served these directly from the tart moulds. It was easy, and there's really no need to remove them from the moulds.

    1 person made this

    Makes: 4 small tarts

    • 16 sheets Feuilles de Brick (4 per tart)
    • 50g butter, melted
    • 1 tablespoon olive oil
    • 2 onions, chopped
    • 20 cherry tomatoes, halved
    • 1 small chunk prosciutto, minced
    • 30g soft goat cheese, crumbled
    • 1 pinch thyme
    • salt and ground black pepper

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Spread out the Feuilles de Brick and cover immediately with a clean damp towel.
    3. Brush the top of the pastry with melted butter, and remove 4 sheets. Recover the pastry with the towel.
    4. Drape the 4 sheets over a small tart mould, and cut away the excess using a pair of kitchen shears. Repeat with the remaining pastry sheets until you have prepared 4 tart bases.
    5. Heat the olive oil in a frying pan over medium heat, and cook and stir the onions until lightly golden and transparent, about 15 minutes.
    6. Divide the onions into the 4 tart cases, and add the tomatoes, prosciutto and crumbled goat cheese to each tart. Sprinkle with thyme, and season with salt and pepper.
    7. Bake in the preheated oven until golden, about 10 minutes.


    Feuilles de brick can be found in some speciality shops or online. You could use puff pastry or filo pastry for a twist on this recipe.

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