Recipes
Sunny Mediterranean filo tarts
Get a summer sunshine boost with these vibrant roast veg tarts in easy-peasy filo
Get a summer sunshine boost with these vibrant roast veg tarts in easy-peasy filo
(28 votes)
Cook: 45 Mins
Serves: 6
Price: 82p per serving
Nutritional Information
Each 175g serving contains
Energy
1033kj
247kcal
1033kj
247kcal
12%
Fat
5.6g
5.6g
Med
8%
8%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
5.6g
5.6g
Med
6%
6%
Salt
0.54g
0.54g
Med
9%
9%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
590kj/141kcal
Typical energy values per 100g:
590kj/141kcal
Ingredients
465g pack Asda Chunky Mediterranean Vegetables, cut into small chunks
1⁄2tsp rapeseed oil
270g filo pastry sheets (6 sheets)
1 egg, beaten
2tbsp tomato purée
3tbsp ricotta
180g baby spinach
Juice 1⁄2 lemon
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the vegetables on a baking tray, toss with the oil and roast in the oven for 20-25 mins until softened and starting to turn golden.
3
Cut each sheet of filo pastry into 4. Use to line the inside of 6 muffin moulds – layer the sheets until you have built up 4 layers in each mould, brushing each one with egg as you go.
4
Spoon a little tomato purée onto the base of each filo case, top with ricotta then fill with the veg.
5
Return to the oven for 10-15 mins until the pastry is golden. Toss the spinach with the lemon juice and
serve with the tarts.