Feta And Caper Tart

• 2 sheets filo phyllo dough, 38gr, 1.3oz
• 1 tablespoon creme fraiche
• 11/16 ounce yogurt
• 2 ounces feta cheese 60gr, 2.1oz
• 1/4 cup capers 34gr, 1.2oz
• 2 slices bacon 16gr, .56oz, cooked
• 1 egg 65gr, 2.3oz
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 tablespoon olive oil 13.5gr, .48oz

1. Saute bacon until crisp. Remove and crumble.
2. Place 2 ramekins, 2 1/2 - 3" (6 - 7cm) on a baking sheet.
3. Lay out 1 sheet of filo and, using pastry brush, lightly brush all over with olive oil. Fold the sheet in half, lightly brush the top. Fold in half again, the other way, so you have a small square. Brush the top lightly with olive oil. Pick the filo up by bringing all 4 corners together and carefully put inside a ramekin. Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge. It should all be rather loose.
4. Repeat with other sheet and ramekin.
5. Divide feta and place in each ramekin. Divide and add capers and bacon.
6. In small bowl whisk together egg, herbs and creme fraiche.
7. Divide egg and pour over cheese, capers, etc.
8. Bake at 400F (200C) for 20 - 25 minutes. The corners hanging over the edges will get quite brown very quickly - don't worry, they won't burn.
9. When done remove from oven and carefully remove filo cups from ramekins.

phyllo, crueme fraiche, yogurt, feta cheese, bacon, egg, thyme, oregano, olive oil

Taken from www.yummly.com/recipe/Feta-and-Caper-Tart-1657107 (may not work)