Filo ‘tissues’ with Buffalo mozzarella and cherry tomatoes
INGREDIENTS (x 4 persons):
- - 280 g Filo dough
- - 1 big Buffalo mozzarella, roughly diced (about 80g)
- - 9-10 brown or black olives (at your choice), without nut
- - oregano
- - a handful of grated Parmesan cheese
- - about 20 cherry tomatoes
- - salt
- - extra virgin olive oil
WHAT TO DO:
- 1. Switch on the oven to about 180°C. In a baking tray, slug some olive oil and place the cherry tomatoes cut in halves. Sprinkle some oregano and salt, and cook for about 10’ until the tomatoes start softening. Then take them out from the oven.
- 2. Take out the filo dough sheets from the fridge and get them to room temperature. Make sure the sheets don’t get too warm, because you will not be able to knead the dough for stickiness otherwise.
- 3. Lay the sheets carefully in a squared baking tray (about 40 cm side), where you have also spread some olive oil previously to avoid sticking.
- 4. Pick up the cherry tomatoes from the baking tray and drain them from the water, which has started leaking out as you cook them in the oven. Place them on the filo dough. Spread the Buffalo mozzarella dices and the olives cut in halves. Sprinkle the grated Parmesan and finish with a drizzle of olive oil.
- 5. Then, as a last step, cook in the hot oven until the pastry is golden.
TIPS & TRICKS:
- - This is a great alternative to the traditional Italian Pizza ‘margherita’.
- - For a better result, make sure you are using sweet and savoury cherry tomatoes.
- - For a summer party, you can get to a lighter version by cooking the dough first and by adding only later the tomatoes and the other ingredients. In this way you avoid cooking the mozzarella, which will keep its fresh milky taste.