Peach and Blackberry Filo Pizzas
These simple, attractive tarts have a crisp filo pastry base and a luscious fresh fruit topping.
Filo pastry is made with very little fat, and most of it you add yourself when you brush the sheets sparingly with butter.
[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
- 10 sheets filo pastry, about 30 × 20 cm (12 × 8 in) each, thawed if frozen
- 30 g (1 oz) unsalted butter, melted
- 2 tsp ground almonds or hazelnuts
- 4 peaches, about 115 g (4 oz) each
- 150 g (5½ oz) blackberries
- 2 tbsp vanilla caster sugar
- To serve (optional)
- 0% fat Greek-style yogurt
[step-list-wrapper title=”How to make it ” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 400°F.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Place a sheet of filo on the work surface and brush very lightly all over with melted butter. Top with another sheet and brush with butter. Layer on 3 more filo sheets, brushing with butter each time, and finally brush the top surface. Using a saucer measuring about 13 cm (5½ in) as a guide, cut out 2 discs from the layered filo. Transfer to a baking tray. Repeat with the remaining filo pastry and butter to make 4 layered discs in total.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Sprinkle each disc with ½ tsp of ground almonds or hazelnuts, then set aside.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Cut the peaches in half, twist apart and remove the stones. Slice the peaches thinly. Place the peach slices on the filo pastry discs, arranging them so they leave a little of the pastry edge uncovered all round. Divide the blackberries among the pizzas. Sprinkle 1½ tsp sugar over each pizza.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Bake for 15 minutes or until the pastry is golden brown and the peaches are very tender and lightly caramelised. Transfer to individual plates and serve at once, with Greek-style yogurt, if liked. These filo pizzas are best served within 15 minutes of coming out of the oven as the pastry will quickly lose its crispness.[/step-item]
Some more ideas
Use raspberries instead of blackberries, and nectarines instead of peaches.
When berries are out of season, use well-drained preserved stem ginger, finely chopped – 2–3 tsp for each filo pizza.
To make pear pizzas, replace the peaches and blackberries with 2 dessert pears, peeled, cored and sliced. Toss the slices with 1 tsp ground coriander before arranging on the filo discs and baking.
For even quicker preparation, use peeled and sliced fruit preserved in alcohol. Particularly delicious are well-drained peaches in brandy, with fresh blackberries or raspberries.
For a more conventional tart shape, trim the filo discs to 11 cm (4½ in) and press them into shallow, non-stick Yorkshire pudding tins. Bake as above, but watch that the edges do not burn.
Vanilla-flavored sugar, sold in supermarkets and delicatessens, adds extra flavor. If you can’t find any, make your own by submerging a split vanilla pod in a bag of sugar for at least a week. Alternatively, toss the peach slices with ground cinnamon or ground mixed spice and then use plain sugar for the glaze.
[step-list-wrapper title= “” time=””]
[nutrition-info calories=”200″ calories_fat=”” fat=”9 g” sat_fat=”3 g” choles=”” sodium=”” carbs=”27 g” sugars=”18 g” protein=”3 g” fiber=”3 g”]Good source of vitamin C, vitamin E.[/nutrition-info]