Phyllo Pastry Tartlets with Avocados

Phyllo Pastry Tartlets with Avocados

Recipe by Avocados From Peru


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.



Prep Time

25 Minutes

Cook Time

15 Minutes

Total Time

40 Minutes


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