Roasted vegetable and feta tartsReviewed by our expert panel
(at time of publication)
- 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)
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.
This also makes a 23cm tart. Bake for 45-50 minutes.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 5g
Dietary fibre 5g
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