Golden Lemon Tarragon Courgette White Bean Filo Cups with tomato olive yogurt

Golden lemon tarragon courgette white bean filo cups with tomato olive yogurt 🌿🍋 These crisp filo cups are made for snack dinner, brunch plates, or a relaxed starter. The filling is soft and lemony with courgette, creamy white beans and fresh tarragon, while the tomato olive yogurt brings a cool, salty-bright finish. The main trick is simple: bake the filo cups until properly golden, then fill them close to serving so every bite keeps its crunch. 🥒 Yield: 12 filo cups, serving 4 as a light meal or 6 as a starter Time: about 40 minutes Ingredients - 6 sheets filo pastry, thawed if frozen - 3 tbsp olive oil, plus a little extra for the tin - 2 medium courgettes, grated or cut into fine ribbons - 1 x 400 g tin white beans, drained, rinsed and patted dry - 2 garlic cloves, finely grated or minced - Zest of 1 lemon - 1 tbsp lemon juice, plus extra to taste - 1 tbsp chopped tarragon - 2 tbsp chopped parsley - 1/2 tsp fine salt, plus more to taste - Black pepper Tomato olive yogurt - 3/4 cup thick Greek yogurt - 10 cherry tomatoes, finely chopped - 8 green olives, finely chopped - 1 tsp olive oil - 1 tsp lemon juice - 1/4 tsp smoked paprika - Small pinch of salt - Extra tarragon or parsley to finish Method 1. Heat the oven to 190 C / 375 F. Lightly oil a 12-hole muffin tin. 2. Lay one filo sheet on a board and brush lightly with olive oil. Add a second sheet, brush again, then add a third sheet. Repeat with the remaining three sheets to make a second stack. Cut each stack into 6 rough squares. 3. Press the filo squares into the muffin tin, letting the corners stand up. Bake for 10-13 minutes, until deep golden at the edges and crisp in the centre. If the middle puffs up, press it down gently with the back of a spoon while still warm. 4. While the cups bake, squeeze the grated courgette lightly in a clean towel. It does not need to be bone dry, but removing extra water keeps the filling glossy instead of wet. 5. Warm 1 tbsp olive oil in a pan over medium heat. Add the courgette, garlic, lemon zest, salt and plenty of black pepper. Cook for 4-5 minutes, stirring often, until the courgette softens and the raw garlic smell disappears. 6. Fold in the white beans and cook for 2 minutes more, just until warm. Crush a few beans with the spoon so the filling holds together, then stir in lemon juice, tarragon and parsley. Taste and adjust salt or lemon. 7. Mix the yogurt, tomatoes, olives, olive oil, lemon juice, smoked paprika and a tiny pinch of salt in a bowl. It should taste cool, savoury, juicy and bright. 🍅 8. Spoon the warm courgette bean filling into the crisp filo cups. Add a small spoon of tomato olive yogurt, then finish with herbs, black pepper and a tiny drizzle of olive oil. Serving and storage Serve the cups soon after filling for the best crunch. For make-ahead, bake the filo cups up to 1 day ahead and keep them airtight at room temperature. Refrigerate the filling and yogurt separately, then warm the filling gently and assemble just before serving. Leftover filling is also good on toast, in a wrap, or spooned over rice. ✨ Save this one when you want something crisp, creamy and bright without making a heavy dinner. 🥣