- 125 g butter, melted
- 500 g phyllo pastry
- 2 x 80 g logs goat’s cheese
- 6 ripe tomatoes, sliced
- 200 g olives, pitted
- 3 T olive oil
- Sea salt and freshly ground black pepper
Preheat the oven to 200°C.
Using a pastry brush, generously spread the butter over eight of the phyllo-pastry sheets before layering one on top of the other. Cut 10 cm-wide panels of the pastry and arrange a portion of the goat’s cheese at one end of each panel, topped with a few tomato slices.
Fold the remaining pastry over the cheese and tomato and again top with cheese and tomato. Repeat until you are left with a tall stack, then repeat with the other pastry panels.
Transfer to a baking tray and bake for 15 minutes, or until the pastry is crisp and golden.
Crush the olives in the olive oil and liberally spoon over the hot oozing goat’s cheese-and-tomato phyllo stacks. Season to taste and serve immediately.