These scrumptious tartlets draw together ingredients that are each very distinctive in their own way. There is the contrast of the salty Parma ham and the sweet figs. The marshmallow like softness of the figs and melon, versus the crispiness of the filo shells. Yet combined, they form an incredibly light Italian snack
Ingredients
- 10 oz (1 x 270 g) pack of filo pastry, cut into 6 x 3” (75 mm) squares and crimp each upwards into shell tartlets as the main image
- 2 ripe and fresh figs
- 1 small honeydew or cantaloupe melon made into 6 x 25mm (1”) balls
- 3 slices of Parma ham (with fat removed)
- Handful of basil leaves
How to Make It
- Cut the thawed filo sheet into 6 x 3” (75 mm) squares and crimp each upwards into shell tartlets as the main image. Cook in a pre-heated oven for 30 minutes at 200C/400F or until light golden brown.
- Wash and peel the figs, saving some to slice for decoration. Cut them in slices. Weight the other ingredients and divide everything in 3 portions.
- Roll a slice of Parma ham into a cone and insert one in each filo shell. Next, add a melon ball, then add two figs slices, using your creative flair to make them look great, with a few leaves of basil to complete your masterpiece!