Feta and Caper Tart

Total time: 35 minutes
     We are using filo (phyllo) dough to make cups for these little tarts, filled with feta and capers.  They could be made smaller, using a small muffin pan, and eaten out of hand. 

 Ingredients:

• 2 sheets filo (phyllo) dough, 38gr,  1.3oz
• 1 tbs crème fraiche or Greek Yogurt, 19gr,  .7oz yogurt
• 2oz feta cheese, 60gr,  2.1oz
• 1/4 cup capers  if capers are large, roughly chop, 34gr,  1.2oz
• 2 slices (1oz, 30gr) bacon, 16gr,  .56oz, cooked
• 1 egg, 65gr,  2.3oz
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1 tbs olive oil, 13.5gr,  .48oz

 Instructions:

• Sauté bacon until crisp.  Remove and crumble. 
• Place 2 ramekins, 2 1/2 - 3" (6 - 7cm) on a baking sheet and set aside. 
• Lay out 1 sheet of filo and, using pastry brush, lightly brush all over with olive oil.  Fold the sheet in half, lightly brush the top.  Fold in half again, the other way, so you have a small square.  Brush the top lightly with olive oil. 
• Pick the filo up by bringing all 4 corners together and carefully put inside a ramekin.  Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge.  It should all be rather loose. 
• Repeat with other sheet and ramekin.  
• Divide feta and place in each ramekin. 
• Divide and add capers and bacon. 
• In small bowl whisk together egg, herbs and crème fraiche. 
• Divide egg and pour over cheese, capers, etc. 
• Bake at 400F (200C) for 20 - 25 minutes.  The corners hanging over the edges will get quite brown very quickly - don't worry, they won't burn (Or, at least, mine didn't)
• When done remove from oven and carefully remove filo cups from ramekins.  Kind of wiggle, then turn upside down into your hand. 
• Serve, garnished with a few olives and/or a bit more feta.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  599 / 299.5 Total Carbohydrates:  26 / 13           Dietary Fiber: 2 / 1 Total Fat:  44 / 22          Saturated Fat: 17 / 8.5 Cholesterol:  351 / 175.5 Protein:  24 / 12 Calcium:  378 / 189 Sodium:   2348 / 1174

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/