Pastry baskets filled with a cream of pickled mussels and caramelised cherry tomatoes

Preparation

Cut the sheets of filo pastry into squares of approximately 10×10 cm, brush with melted butter, place three together so that the corners are in different positions, place in small flan tins or muffin tins, bake in an oven preheated to 180°C for about 10 minutes, leave to cool and carefully remove from the tins, set aside.

For the mussel cream, place the mussels, the tin of tuna, the cheese and the mayonnaise in a food processor until everything is well blended and smooth.

Transfer the cream to a piping bag and chill.

For the cherry tomatoes, wash them, cut them in half, place them on a baking tray with a little salt, the garlic, thyme and sugar, mix together and drizzle with olive oil, then bake in the oven for 50 minutes at 160°C.

Fill the baskets with the mussel cream, place a cherry tomato and a mussel on top, and garnish with parsley or chives.