Crunchy veggie tarts
This recipe is from Violife.
Ingredients
1 pack Violife Grated Original
6 filo pastry sheets
3 courgettes, sliced in half
300g pumpkin, diced
25 grape tomatoes, halved
5-6 basil leaves, to garnish
2 tbsp olive oil
Salt & pepper to taste
Instructions
1
Preheat the oven to 180°C.
2
Place 2 filo sheets next to each other on a work surface and brush each sheet evenly with olive oil.
3
Place 2 more sheets on top and brush with oil. Repeat.
4
Cut each stack into 6 squares, for a total of 12 stacks with 3 sheets each. Lightly grease 12 tart tins with olive oil.
5
Place each square filo stack into the tart tins, pressing gently to mould the pastry into the bottom.
6
Add ½ of the Violife Grated Original to the centre of the sheets.
7
Sauté the pumpkin, tomatoes and courgettes with olive oil. Season to taste.
8
Fill each filo case with the mixture. Sprinkle again with the remaining Violife Grated Original.
9
Place the tart tin onto a baking sheet and bake at 180°C for 15-20 mins or until golden brown.
10
Once ready, sprinkle with basil leaves and serve.
Categories:Sides and Snacks
Yael Tischler
