Mediterranean vegetable tarts
Time to make: 35 mins
Total cost: $ 14.01 / $ 2.33 per serve
(at time of publication)
- 5 cups chopped seasonal vegetables, preferably including the following:
- 1 piece pumpkin, peeled and chopped
- 1 medium eggplants, chopped
- 1 capsicum, chopped
- 3 courgettes, chopped
- 1 whole head garlic
- 4 tablespoons oil
- 9 sheets filo pastry
- 1-2 tablespoons tomato paste
- 2 tablespoons pine nuts (optional)
- 60g feta cheese, crumbled
Total fat 20.4g
Saturated fat 3.8g
Dietary fibre 4g
1 Place the prepared vegetables in a roasting pan, slice the top off the garlic head and place in the pan with the vegetables, drizzle with the oil and roast for around 35-40 minutes or until vegetables are soft.
2 Place the vegetables in a bowl to cool. Meanwhile prepare the pastry.
3 Lay a sheet of filo pastry on the bench, brush sparingly with oil and place another sheet on top, brush that sheet with oil and finish with a third sheet of pastry. Cut the sheet in half lengthways then into 6 squares. Repeat the process with another 3 sheets of filo pastry giving you 12 squares, each with 3 layers. Press each square into a greased muffin pan or ramekin.
4 Crumble the feta cheese into the cooled vegetables; add the tomato paste and pine nuts (if using). Squeeze the roasted garlic forcing the sweet pulp from the skin and mix this into the vegetables. Divide the mixture between the lined pans.
5 Lay out the remaining pastry sheets one on top of the other. Divide in half lengthways and then into quarters giving 12 pieces of pastry. Crumple each piece and place it on top of a tart then bake at 180°C for 10 minutes or until crisp and golden. Serve with salad.
These tarts make a good light main course or lunch dish, or make tiny ones and serve them with drinks
Hanu de Jong
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