1/2 x zucchini, diced (2cm)
1/2 x red capsicum, diced (2cm)
1/4 x red onion, diced
2 x eggs, lightly beaten
60 g butter, melted
1/3 cup thickened cream
1/3 cup milk
1/2 cup cheddar cheese, grated
4 x sheets fillo pastry
8 x vined ripened cherry tomatoes
1. Preheat oven to 180 degrees Celsius. Grease the 8 hole muffin pans with olive oil spray.
2. In a large bowl, mix eggs, cream and milk and whisk together until combined. Add zucchini, onion, capsicum and cheese. Stir to combine.
3. Brush sheet with a little melted butter, then fold in half widthwise. Brush with a little more butter and fold in half lengthwise, then cut into 2 rectangles. Carefully push rectangles into 2 holes of pan to form pastry cups. Repeat with remaining pastry and butter to create a total of 8 cups. Divide mixture among cups. Prick tomatoes with a toothpick several times, then place one in the centre of each cup. Bake for 20-30 minutes or until golden and cooked through. Serve warm.