Freeform ratatouille tart
Time to make: 35 mins , excludes making base mix
( Hands-on time: 15 mins )
Total cost: $ 26.00 / $ 6.50 per serve
(at time of publication)
Nutrition Info.(per serve)
6 sheets filo pastry
1 portion Ratatouille and chickpea mix (see tip)
1/2 cup freshly grated reduced-fat cheddar cheese
1/3 cup freshly grated parmesan cheese
2 small (240g) kumara, peeled, chopped
1 small red onion, sliced
4 spring onions, sliced
6 cups spinach leaves
4 tablespoons flaked almonds
6 tablespoons orange juice
2 tablespoons oil
1 tablespoon ginger paste
Total fat 26g
Saturated fat 7g
Dietary fibre 11g
1 Heat oven to 190ºC. Lightly grease a baking tray with oil spray. Place two filo sheets on the tray and spray with oil. Repeat with remaining two pairs of filo sheets.
2 Add the ratatouille mix to the centre of the filo. Sprinkle over cheeses. Fold in the pastry to almost cover the filling, leaving a small amount of filling uncovered. Spray with a little more oil. Place kumara in a dish beside the tart and spray with oil. Bake for 20 minutes or until tart is golden brown and kumara are softened.
3 Meanwhile, mix the salad ingredients together. Mix the dressing ingredients together. Serve tart served with dressed salad and garnished with fresh basil.
- Servings : 4
- Ready in : 35 Minutes
- Ingredient : Almonds, Capsicum, peppers, Cheese, Chickpeas, Courgettes, zucchini, Eggplant, aubergine, Garlic - fresh, Ginger - crushed, minced, purée, paste, Kumara, sweet potato, Oil, oil spray, Orange juice, Parmesan cheese, Pepper, peppercorns, Pesto, pesto dip, Red onions, Spinach, Spring onions, green onions, Thyme, Tomatoes - canned
This recipe is part of our Cook once, meals for a week vegetarian special feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
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