Roasted-veg-filo-pastry-tart

Sunny Mediterranean filo tarts

Get a summer sunshine boost with these vibrant roast veg tarts in easy-peasy filo

By , 25 April 2017

(16 votes)

Sunny Mediterranean filo tarts
  • 45 Mins

  • Serves: 6

Nutritional Info
Each 175g serving contains
  • Energy

    1032KJ

    247KCAL

    12%
  • Fat

    5.6g

    med

    8%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    5.6g

    low

    6%
  • Salt

    0.54g

    med

    9%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 590kJ/141kcal.
Ingredients
  • 465g pack Asda Chunky Mediterranean Vegetables, cut into small chunks
  • 1⁄2tsp rapeseed oil
  • 270g filo pastry sheets (6 sheets)
  • 1 egg, beaten
  • 2tbsp tomato purée
  • 3tbsp ricotta
  • 180g baby spinach
  • Juice 1⁄2 lemon
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the vegetables on a baking tray, toss with the oil and roast in the oven for 20-25 mins until softened and starting to turn golden.

  • Cut each sheet of filo pastry into 4. Use to line the inside of 6 muffin moulds – layer the sheets until you have built up 4 layers in each mould, brushing each one with egg as you go.

  • Spoon a little tomato purée onto the base of each filo case, top with ricotta then fill with the veg.

  • Return to the oven for 10-15 mins until the pastry is golden. Toss the spinach with the lemon juice and
    serve with the tarts.