Roasted vegetable and feta tarts

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

olive spray oil
5 filo pastry sheets, at room temperature
3 cups leftover roasted vegetables (eg. red capsicum, pumpkin, red onion, broccoli)
½ cup frozen spinach, thawed, excess moisture squeezed
6 eggs
½ cup skim milk
cracked black pepper
50g feta, crumbled
4 cups mixed salad leaves, to serve
4 tablespoons vinaigrette (2 parts balsamic vinegar to 1 part olive oil)

Instructions

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1 Preheat oven to 180°C. Spray 4 individual tart tins or ramekins with olive oil and line the bases with baking paper.

2 Spray each sheet of filo pastry with oil, lay over one another, and cut into quarters. Fold one of the quartered sheets in half and lay over base of one tin, spraying with oil again. Repeat with another 4 pieces, layering each so all sides of the tin are covered. Repeat with remaining tins. Carefully tuck in the edges.

3 Spread roasted vegetables and spinach over the filo bases. Whisk eggs and milk in a jug. Season with pepper. Pour egg mixture over vegetables and top with feta.

4 Bake tarts for 20 minutes, or until cooked through and just golden. Serve with salad leaves tossed in vinaigrette.

HFG tip

This also makes a 23cm tart. Bake for 45-50 minutes.

Nutrition Info (per serve)

Calories 384 cal

Kilojoules 1610 kJ

Protein 19 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 5 g

Sodium 410 mg

Calcium 210 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.