Phyllo Pastry Tartlets with Avocados
Cut pastry sheets into 10cm x 10cm (4 x 4 inch) pieces, brush with butter, and line three sheets into each muffin well. Bake in a preheated oven at 180°C (350°F) for about 12-15 minutes until golden brown. Let cool on a wire rack.
Drain the tuna from can. Cut avocados into halves, remove pits, peel, and dice the avocado flesh. Cut green onions and celery into thin rings. Cut olives into halves. Cut tomatoes into quarters, remove seeds, and dice. Gently mix everything together. Season with salt and pepper and finish with 2-3 tablespoons olive oil.
Fill phyllo pastry tartlets with the mixture and serve immediately.
100 g (1/4 pound) phyllo pastry sheets
2 tablespoons melted butter
150 g (3/4 cup) tuna (in water)
2 Peruvian avocados
2 green onions
1 celery stalk
50 g (1/3 cup) black, pitted olives
2 (approx. 2 ounces) peeled tomatoes
Coarse sea salt
2-3 tablespoons olive oil
Baking pan for muffins