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Makes 12 tartlets 

Prep time: 15 minutes 

Cook time: 20 minutes 


  • 80g Goldcrest Sun-Dried Tomato Pesto
  • 180g small cherry tomatoes, halved 
  • 250ml sour cream 
  • 200g feta cheese, crumbled
  • ½ large red onion, finely diced
  • 2 Tbsp oregano leaves
  • 250g *phyllo pastry (half a standard store bought pack) 
  • Fresh basil leaves, for garnish 
  • Olive oil, for cooking
  • Salt and pepper, to taste 

*Phyllo pastry thaws best slowly. Remove phyllo from the freezer the night before and defrost slowly in the fridge. Or on the day leave out at room temperature for at least two hours to avoid it becoming brittle. 


  1. Preheat oven to 180˚C with the fan on. 
  2. Prepare a baking tray with 12 small fluted tart tins. Or alternatively use a cupcake tin. 
  3. Cut sheets of phyllo into roughly 10cm x 10cm squares. 
  4. Brush each square with olive oil and layer them into stacks of 3 sheets each. 
  5. Press the stacks of phyllo into the tart tins making sure to push them into the corners. 
  6. In a bowl combine the Goldcrest Sun-Dried Tomato Pesto, cherry tomatoes, sour cream, feta, red onion and oregano. Season with a little black pepper and mix well. 
  7. Divide the filling amongst the tarts. 
  8. Transfer to the oven and bake for 20 minutes until golden brown. 
  9. Remove from the oven and allow to cool until easy enough to handle. 
  10. Remove tarts from shells. 
  11. Place onto a wire rack to cool further. 
  12. Grind a little fresh black pepper onto each tartlet and finish with fresh basil leaves. 
  13. Serve and enjoy!