Vegetable filo pastry tart recipe
A 'low carbon' tart recipe from Arthur Potts Dawson, combining carrot, courgette, and a double cream custard on top of a filo base.
When the oven is on, make the most of it by cooking several dishes at the same time. When you switch the oven off you can use the residual heat to make croutons, dry herbs and chillies.
The leftovers from this tart make a great packed lunch the next day.
Ingredients
- 100 g carrot
- 100 g courgette
- 100 g celery
- 150 g feta cheese
- 4 eggs
- 100 ml double cream
- 6 sheets filo pastry
- 50 ml light olive oil
- 1 pinch sea salt and pepper
- 3.5 oz carrot
- 3.5 oz courgette
- 3.5 oz celery
- 5.3 oz feta cheese
- 4 eggs
- 3.5 fl oz double cream
- 6 sheets filo pastry
- 1.8 fl oz light olive oil
- 1 pinch sea salt and pepper
- 3.5 oz carrot
- 3.5 oz courgette
- 3.5 oz celery
- 5.3 oz feta cheese
- 4 eggs
- 0.4 cup double cream
- 6 sheets filo pastry
- 0.2 cup light olive oil
- 1 pinch sea salt and pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat oven to 190 degrees. Lightly brush a 10inch fluted tart casing with olive oil. Place raw vegetables in a steamer, and cook until tender but with a slight crunch, for about 3 to 5 minutes.
- In a large bowl combine eggs, cream, feta cheese and seasoning. Mix the cooled steamed vegetables into the egg mixture.
- Lay 4 sheets of filo pastry into the prepared tart case, making sure the pastry covers the edges of the tart case, and brush lightly with olive oil.
- Spoon in the vegetable mixture and lay the final 2 sheets of pastry on top of the vegetable mix. Lightly brush the top with olive oil and season with sea salt. Bake in preheated oven for 30 minutes.
Recipe provided by Good Energy.
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