Feta filo tart is a light vegetarian savoury tart with a crispy filo case and is made without using milk or cream. Here I have used seasonal vegetables but you can substitute other vegetables depending on your preference or what you have to hand.
Ingredients
- 3 sheets filo pastry
- Olive oil
- 1 courgette
- About half a leek
- A handful of cherry tomatoes
- A couple of handfuls of fresh spinach
- 80g feta cheese
- 3 medium eggs
- 3 tablespoons extra mature Cheddar cheese
Equipment needed
- 20cm diameter loose bottomed non-stick flan tin
- Pastry brush to brush the filo with olive oil
- Kitchen scales
- Chopping board
- Sharp knife
- Medium sized bowl to whisk the eggs
- Hand whisk
- Cheese grater
How to make your feta filo tart
Line a 20cm loose bottomed flan dish with one sheet of filo pastry. Fold the overhanging edges into the case. lightly brush with olive oil. Repeat using the remaining two sheets of filo pastry. It doesn't matter if the edge of the pastry looks a little untidy as this adds to the attractiveness of the finished tart.
Place the sliced leeks, spinach and sliced courgettes into the pastry case. Cut the tomatoes in half and add to the pastry case. Crumble the feta cheese evenly over the top of the other ingredients.
Beat the eggs. Add the beaten egg and grated Cheddar cheese to the pastry case.
Cook at gas mark 4, 180oC, 350oF, in the lowest part of the oven until the pastry is golden and the egg mixture is firm to the touch. This usually takes around 15 to 20 minutes but check regularly to avoid the pastry becoming overcooked or burnt. Turn the dish part way through the cooking time to ensure it is cooked evenly. For an Aga, place the dish on the grid shelf on the floor of the roasting oven and cook as above.
Serve your filo tart hot with a salad or vegetables of your choice.
You may also like to try summer vegetable quiche, an easy to make vegetarian quiche made with wholemeal pastry.
Or you may wish to make a spanakopita spiral, my version of the classic Greek spanakopita with a tasty feta and spinach filling.
Feta filo tart
Equipment
- 20cm diameter loose bottomed non-stick flan dish
Ingredients
- 3 sheets filo pastry
- 1 tablespoon olive oil
- 1 courgette
- ½ leek
- 6 cherry tomatoes
- 2 handfuls fresh spinach
- 80 g feta cheese
- 3 eggs
- 3 tablespoon extra mature Cheddar cheese
Instructions
- Line a 20cm loose bottomed flan dish with one sheet of filo pastry. Fold the overhanging edges into the case. lightly brush with olive oil. Repeat using the remaining two sheets of filo pastry. It doesn't matter if the edge of the pastry looks untidy as this adds to the attractiveness of the finished tart.
- Thinly slice the leeks and courgette. Cut the tomatoes in half.
- Place the sliced leeks, spinach, sliced courgettes and cut tomatoes into the pastry case.
- Beat the eggs. Add the beaten egg and grated Cheddar cheese to the pastry case. Crumble the feta cheese evenly over the top of the other ingredients.
- Cook at 180oC, 350oF, gas mark 4 in the lowest part of the oven until the pastry is golden and the egg mixture is firm to the touch. This usually takes around 15 to 20 minutes but check regularly to avoid the pastry becoming overcooked or burnt. Turn the dish around part way through the cooking time to ensure it is cooked evenly.
- Serve immediately.
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