Baklava Tarts with Grilled Plums

Preheat the grill to high.

Plums: Slice the plums into quarters and place cut side up, in a baking dish. Dot each piece with a little butter and a sprinkling of sugar. Grill until bubbling. Set aside to cool.

Filling: Preheat the oven to 180°C.  Put all the ingredients in a food processor and grind – not too finely.

Lay one sheet of filo on the bench, keeping the others covered with a damp tea towel. Brush with butter and sprinkle with a little filling. Fold in half and repeat with the butter and filling. Fold in half again to make a square of filo. Brush with butter only. Gently push into lightly greased 10 cm tart tins or Texas muffin tins. Repeat with the remaining 5 sheets. Bake until golden and very crisp. Set aside to cool.

To serve: Whisk the yoghurt and sour cream together and drizzle with a little honey. Spoon into the tarts and top with plums. Dust with icing sugar and scatter over the walnuts. 

Menu: Serve with the Grilled Octopus and Greek Salad with Pide, Butterflied Leg of Lamb with Pecorino and Herbs with a side of Green Beans with Olives, Preserved Lemon and Mint.