• 2 thin slices of cooked ham with herbs
  • 4 sheets of filo pastry
  • 8 cherry tomatoes
  • 12 white mushrooms
  • 4 onions
  • ½ red pepper
  • Olive oil
  • Salt and pepper
  • A few shavings of mature Mimolette cheese
  • Freshly ground pepper
  • 4 mini pie tins
  • Preheat the oven to 200°C.
  • Halve the sheets of filo pastry.
  • Place the first filo pastry sheet half at the base of a mini pie tin. Place the second half on top at an angle to make a flower shape.
  • Keep the sheets in position with a mini pie tin.
  • Prepare the other three flower-shaped pastries in a similar fashion and cook in the oven for 10 minutes.
  • Allow the pastries to cool before gently removing from the casing.
  • Meanwhile, take the mushrooms, remove the stems and cut in half or quarters, depending on their size.
  • Finely chop the onions.
  • Cut the red pepper into strips.
  • Heat a frying pan with a dash of olive oil, then throw in all the vegetables. Sauté for 5 minutes over high heat. Season with salt and pepper and share the mixture among the pastries.
  • Cut the ham slices in half. Add 1 slice of cooked ham with herbs to each pastry, and top with a few shavings of Mimolette. Serve immediately.