Feta filo tart
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.
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.
Nutrition
Calories: 298kcalCarbohydrates: 18gProtein: 15gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 196mgSodium: 542mgPotassium: 481mgFiber: 2gSugar: 3gVitamin A: 2856IUVitamin C: 27mgCalcium: 262mgIron: 3mg
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