Ingredients
  1. 150g shallots, peeled and halved if large
  2. 20ml balsamic vinegar
  3. 1 tbs fresh thyme picked
  4. 1 tsp sugar
  5. 150g feta cheese crumbled
  6. 4 eggs
  7. 50ml double cream
  8. Filo pastry
  9. 50g unsalted butter melted
  10. 100g sunblush tomatoes
  11. Mixed salad leaves

Method:


Cut the filo into 10cm squares then brush with the melted butter, then layer 4 layers into a 4 cup yorkshire pudding tin.  
Bake in a pre-heated oven set at 160c for around 6-8 minutes then set aside. The cases should be cooked through but not too coloured.  

In an oven proof pan, gently cook the shallots in some oil for around 5 minutes.  Then sprinkle with thyme and sugar and balsamic vinegar, and roast in the oven for 20 minutes.  
Meanwhile blend the cheese, eggs and cream until smooth.  Share the shallots and tomatoes between the pastry cases, pour over the egg mixture and bake in the oven until just set, this should take around 10 minutes.  

Serve with some salad leaves and a balsamic reduction.  

Tips
I made these last night and served it with a balsamic reduction which was just balsamic vinegar and a tsp of sugar boiled rapidly until reduced.  

Verdict
Really easy to make and really tasty.  

Rating 
8/10