Best Feta and Vegetable Filo Pastry Tart Recipe
Filo pastry tart is easy to make - you can alter the filling ingredients to suit your taste. For example, you could use ricotta instead of feta.
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Good Energy has teamed up with Arthur Potts Dawson for a second year to encourage a low-carbon approach to cooking.
I was set a challenge and that was to cook one of Arthur's four new recipes.
With the mention of feta cheese in the ingredients, for me it was easy to choose, vegetable filo pastry tart it had to be. 😋
Scrummy yummy feta cheese with very slightly crunchy vegetables in a creamy sauce, all encased in crispy filo pastry; seriously what's not to like?!
Good Energy Cooking
Food and the environment are both important aspects of our daily lives, and the two are inextricably linked.
Good Energy, the UK’s leading 100% renewable electricity supplier, has teamed up with green chef Arthur Potts Dawson to teach people about low-carbon cooking.
Both Good Energy and Arthur believe we can all do our bit for the environment by adopting a low-carbon approach to cooking and food whether that is how we source, prepare or cook our food.
From how we power our kitchen to the choices we make about the food we eat.
Both Good Energy and Arthur believe we can all make small differences that can go a long way to positively impact our planet.
Arthur has created four recipes that are not only delicious and healthy but also consider the environmental impact of the choices we make when shopping for, storing and cooking food.
Baking equipment
You will need a 10-inch loose bottomed tart tin otherwise the tart will break trying to get it out of the baking dish.
Just out of the oven - delicious crunchy filo pastry!
Eco Tip!
When the oven is on, make the most of it by cooking several dishes at the same time.
Plus, 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.
Have you tried this recipe? Please leave a
⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Filo Pastry Tart
Ingredients
- 100g carrot
- 100g courgette
- 100g celery
- 150g feta cheese
- 4 eggs
- 100ml double cream
- 6-8 sheets of filo pastry
- a little grated Parmesan cheese - for sprinkling over the top before baking
- 50ml light olive oil
- sea salt and pepper
Instructions
- Lightly brush a 10-inch fluted tart casing with olive oil.
- Place the raw vegetables in a steamer, and cook until tender but, with a slight crunch, for about 5 minutes, then season with salt and pepper.
- 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 overlaps the edges of the tart case, and brush lightly with olive oil.
- Spoon in the vegetable mixture, then bring each layer of filo towards the centre of the tart to cover the filling.
- Scrunch up the remaining sheets of pastry and place over the top. Lightly brush with olive oil and season with sea salt.
- Sprinkle over the Parmesan. Bake in a preheated oven for 30 minutes, or until cooked through.
Is my kind of tart,and i love how beautiful looks the phylo dough here.very healthy and fresh
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