Cream cheese & summer veggies crispy mini cups

💙Why you'll love them

• Super easy to prepare - all you have to do is confit the vegetables, pre-cook the fillo pastry sheets, then garnish them…and you're good to go!
• Few ingredients - all you need is a handful of ingredients, all very simple to find and use.
• Taste, texture, everything - the super crispy fillo pastry sheets contrasts perfectly with the cream cheese and melting vegetables.

🧀Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these cups.

• Fillo pastry sheets - you can often find them in the frozen section of supermarkets or at Mediterranean and Middle Eastern Markets (or online, of course).
• Cream cheese - Philadelphia, Boursin, Trader Joe's...

🍆Variations

N'hésitez pas à modifier cette recette en fonction de vos goûts. Je vous propose plusieurs options :

• You can use the same principle as for confit vegetables in a sheet of parchment paper, such as slices of eggplant, red onion, red or yellow bell pepper, head of garlic, mushrooms, etc…
• Or simply add vegetable cubes - squash, broccoli, leek fondue, etc.
• Replace cream cheese with goat cheese, whipped feta, burrata, mascarpone or any other cheese you like!
• Add protein, as in this version with smoked salmon for example.

This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!

✨How to make this delicious cups?

Recipe details and quantities are in the recipe card below.

• Preheat your oven to 355°F/180°C in natural convection/static heat mode. Cut the zucchini into thin strips, drizzle with olive oil, sprinkle with oregano and wrap in parchment paper.
• Place the cherry tomatoes on another piece of parchment paper, drizzle with olive oil, sprinkle with oregano and close the parchment paper.
• Do the same for the shallots on a final piece of parchment paper, leaving the skin on.
• Bake for 1 hour.

• Once baked, cut a filo pastry sheet in half and fold one half over itself three times.
• Place in a muffin tin and repeat until you've used up all the filo sheets. Brush with melted butter and bake for 10-15 minutes.

• While the cups are baking, mix cream cheese with the lemon juice, finely chopped herbs, salt and pepper. Leave the cups to cool completely (otherwise the cheese will melt), top with cream cheese and confit vegetable pieces.
• Top each cup with a little Italian seasoning, salt, pepper and a few fresh basil leaves.

👩🏻‍🍳Chef's tip

Let the cups completely cool before garnishing, otherwise your cream cheese will melt, spoiling the recipe and making it harder to eat (and less tasty, of course).

❄️Make in avance & storage

Make-ahead - to prepare these cups the day before, bake your fillo cups according to the recipe, then leave to cool completely and store in an airtight container at room temperature. Prepare the cream cheese, place in an airtight container and leave in the fridge overnight. Then all you have to do is fill the cups, add the smoked salmon and decorations… and enjoy!

Storage - store in an airtight container in the fridge for up to 2 days.