Filo Pastry Tartlets

1: Preheat the oven.

2: Heat oil in a pan and add butter, garlic, thyme, and rosemary.

3: Heat the tomatoes until their skins begin to split.

4: Flatten out the filo pastry and brush with egg wash.

5: Thinly slice tomato and place it on the pastry.

6: Oven bake the pastry until golden-crisp.

7: For the tapenade, finely dice up black olives and mix with seasoning and olive oil.

8: Drizzle olive oil as a base on the baked pastry and spoon on softened tomatoes, tapenade, and cheese.

9: Garnish with fresh basil before serving.