Mini pizzas with goat’s cheese and Espelette pepper

A pizza snack with a difference, also delicious as a vegetarian starter
1 courgette
50 ml olive oil
3 tomatoes
160 g goat cream cheese
2 sheets filo pastry (about 20 x 20 cm)
50 g butter
Espelette pepper (mild chilli powder)
freshly ground pepper

SAGA Cooking Paper
Wash the courgette, cut it in half lengthwise and then into thin slices. Gently fry in 1 tbsp olive oil while seasoning to taste.

Wash the tomatoes, cut them into quarters and remove the seeds. Place the tomato quarters on a baking tray lined with SAGA Cooking Paper and drizzle with 1 tbsp olive oil. Bake in an oven at 180°C for about 7 minutes. Divide the goat cheese into four portions. Clarify the butter by slowly bringing it to the boil and skimming off the foam repeatedly until the butter is clear.

Preheat the oven to 210°C using the top and bottom heating elements. Divide the two sheets of filo pastry into 4 pieces measuring 10 x 10 cm. Place the four squares of pastry on a baking tray lined with SAGA Cooking Paper, brush them with the clarified butter, and place a second piece of pastry on top of each. Place a piece of goat cheese into the middle of each piece of pastry and add some of the tomatoes and courgette around it. Roll the edges of the pastry into the middle to form a rim. Top each piece of cheese with 1 tsp olive oil and a pinch of Espelette pepper.

Bake on the middle rack in the oven for about 10 minutes.