Roasted vegetable and feta tarts
Reviewed by our expert panelServes: 4
Time to make: 30 mins
Total cost: $16.80 / $4.20 per serve
(at time of publication)
Ingredients
- 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
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 384cal
-
Kilojoules 1610kJ
-
Protein 19g
-
Total fat 21g
-
–Saturated fat 5g
-
Carbohydrates 30g
-
–Sugars 12g
-
Dietary fibre 5g
-
Sodium 410mg
-
Calcium 210mg
-
Iron 3mg
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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