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Summer Vegetable Filo Tart
This summer vegetable filo tart is super quick and easy to make in under 15 minutes with just a few seasonal ingredients, its the perfect summer lunch
Equipment
- 1 23cm tart tin removable base is best
Ingredients
- 100 g filo pastry half a pack
- 1 tbsp butter melted
- 1 tbsp parmesan cheese grated
- 200 g hummus
- 1/2 cucumber finely sliced
- 1 carrot shaved into ribbons
- 8 baby tomatoes halved
- 1/2 red onion finely sliced
- 100 g peas fresh peas from pods
- 6 olives
- 1 tbsp sesame seeds
Instructions
- preheat oven to 180c and grease your tart tin
- prepare the filo pastry, you only need half the pack so rewrap the rest and pop it into the freezer. Divide the pastry into separate sheets and spread each with melted butter and sprinkling of parmesan then layer on top of each other and press into tart tin. Prick all over with a fork and bake for about 10 minutes till golden then allow to cool completely
- While the tart case is baking hard boil the eggs then cool and peel and cut either into quarters of slices, your choice
- Spread the hummus into cooled tart case and prepare your veggies. Use a potato peeler to make carrot ribbons and roll these up and press lightly into the hummus, add all the sliced veggies in swirls and patterns on the base - be creative. Season with salt and pepper and sprinkle with sesame seeds to serve
Video
Notes
If you don't like sesame seeds sprinkle with more parmesan cheese.
You can add a drizzle of pesto or balsamic vinegar to the veggie tart.
Make it more substantial by adding smoked salmon, parma ham or cooked prawns.
Nutrition
Calories: 228kcalCarbohydrates: 30gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 443mgPotassium: 412mgFiber: 7gSugar: 4gVitamin A: 3104IUVitamin C: 18mgCalcium: 87mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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