Sweet pepper and fennel tart with feta is a light and attractive tart packed with fresh ingredients. This vegetarian quiche will look great on the table but can be prepared and cooked in very little time making it ideal for both busy weekday meals and for serving to guests.
Ingredients
- 1 medium red pepper
- 3 to 5 mushrooms
- A few sprigs of fennel
- A handful of spinach
- A few slices of courgette
- A few slices of leek
- 100g feta cheese
- 5 eggs
- 3 sheets filo pastry
- Olive oil
Equipment needed to make sweet pepper and fennel tart
- Chopping board
- Sharp knife
- Medium sized roasting tin
- 20cm diameter non-stick loose bottomed flan dish
- Pastry brush
- Whisk
- Medium sized bowl to whisk the eggs
- Small dish (for the olive oil when brushing filo)
How to make sweet pepper and fennel tart
First, cut the red pepper into chunks, slice the mushrooms, leek and courgette and roast in olive oil until soft. Set aside to cool.
To make the pastry case, take one sheet of filo and lay across the non-stick loose bottomed flan dish and brush with olive oil. Fold the overhanging edges of the filo into the pastry case. Repeat with the second and third sheets. When cooked, the pastry case looks more attractive if the three layers of filo are folded into the pastry case separately rather than altogether.
Lay the spinach in the base of the pastry case. Add half the roast vegetables and arrange evenly over the base of the pastry case.
Crumble the feta cheese (100g) and arrange evenly in the pastry case on top of the other vegetables.
Whisk the eggs (4 eggs) and pour into the pastry case over the other ingredients. Chop the fennel. Arrange the remaining half of the roast vegetables and the fennel evenly over the other ingredients.
Cook at 180oC, 350oF, gas mark 4 in the centre of the oven. The tart will be cooked when the egg mixture is firm and the pastry is golden but check regularly to make sure the pastry doesn't burn. If the pastry looks to be cooking too quickly then an oversized pan lid can be carefully placed over the tart. If you have an Aga, place the tart on the grid shelf of the floor of the roasting oven and cook as above.
Tips
- The tart can be served hot, straight from the oven, or cold. If you plan to serve cold, allow to cool and then store in the fridge before serving.
- Work quickly with the filo sheets to prevent them drying out. Wrap any unused sheets straight away and return to the fridge.
You may also like to try summer vegetable quiche, a colourful and easy to make quiche which is perfect for both family meals and serving to guests.
Or you may wish to try Camembert and cherry tomato galette, another colourful vegetarian savoury tart which is quick to prepare.
Sweet pepper and fennel tart with feta
Equipment
- 20cm diameter loose bottomed non stick flan tin
Ingredients
- 1 sweet red pepper
- 3 - 5 mushrooms
- 1 tablespoon chopped fennel (fresh)
- 1 handful spinach (fresh)
- 8 slices courgette
- 2 tablespoon sliced leek
- 100 g feta cheese
- 5 eggs
- 3 sheets filo pastry
- 2 tablespoon olive oil
Instructions
To prepare the pastry case
- Take one sheet of filo pastry, lay it across the non stick flan tin and brush with olive oil. Fold the overhanging edges into the pastry case.
- Repeat with a second and third sheet of filo.
To prepare the filling
- Cut the red pepper in chunks, peel and slice the mushrooms, slice the leek and courgette. Roast in a little olive oil until soft.
- Lay the spinach in the base of the pastry case. Add half the roast vegetables and arrange evenly.
- Crumble the feta and arrange evenly.
- Whisk the eggs and pour into the pastry case over the other ingredients.
- Arrange the remaining roast vegetables over the other ingredients.
- Chop the fennel and sprinkle over the top.
To cook
- Cook at 180°C, 350°F, gas mark 4 until the egg mixture is firm and the pastry is golden. Check part way through the cooking time to make sure the filo pastry does not cook too quickly. If the pastry is cooking too quickly cover with an oversized pan lid.
To serve
- Serve hot straight from the oven, or leave to cool and refrigerate to serve chilled.
Nutrition
Leave a Reply