You can use broccoli or asparagus instead of cauliflower if preferred or slices of smoked bacon as an alternative to the prosciutto.
6 people25 minutes10 minutes
4 - Banana Shallots
24 - Cherry Tomatoes
plus extra for greasing
romanesco, cut into tiny florets
3tbspSuperValu Extra Virgin Olive Oil
Preheat the oven to 220°C/gas mark 7. Lightly grease a 12-cup muffin tray.
Heat the olive oil in a frying pan set over a high heat. Add the cauliflower, shallots and garlic and sauté for 2 to 3 minutes, until softened, then season with the lemon zest and some salt and pepper. Remove from the heat, transfer to a bowl along with the cherry tomatoes and leave to cool.
In a separate bowl, whisk together the eggs and milk and season with salt and pepper.
Unroll the filo pastry and cut into four equal square piles. Working with one sheet at a time, layer the filo pastry into each muffin cup, lightly brushing each sheet with the extra virgin olive oil. Once all the filo has been used up, add a slice of prosciutto as the final layer of the cup, leaving some of the ham hanging over the edge. Fill with the vegetable mixture, then pour the egg mixture into each tartlet and fold the prosciutto over the top.
Bake in the oven for 15 to 20 minutes, until the tartlets are set and cooked through with lovely crispy edges. Allow to cool on a wire rack for 5 minutes before removing from the tin. Serve warm.