Griddled vegetable & feta tart

Griddled vegetable & feta tart

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(10 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
Crispy filo pastry makes a light base for a vegetarian tart filled with Mediterranean veg and feta

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal191
  • fat9g
  • saturates3g
  • carbs19g
  • sugars8g
  • fibre5g
  • protein8g
  • salt0.5g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 aubergine, sliced
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 courgette, sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 red onion, cut into chunky wedges
  • 3 large sheets filo pastry
  • 10-12 cherry tomatoes, halved
  • drizzle of balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 85g feta cheese, crumbled
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • large bag mixed salad leaves and low-fat dressing, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.

  2. Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.

  3. Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.

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Comments (5)

lovecake5's picture
5

Ate this at my sister-in law's house and loved it! She served it with other salad things together with themixed leaves, but for a Fast Day on 5:2 it's a delicious main meal for me!

disco's picture
3.75

Very tasty though next time I may try roasting the vegetables instead of griddling as I found them a little oily. Very pleased with pastry, was worried it would stick to tray but was fine. Kept half the cooked tart in fridge to eat cold.

josie1212's picture

Looked impressive and wasn't difficult to do, I added bacon for an extra flavour.

penguin39's picture

Made this on Sunday for tea and my parents loved it! Think it would go really well with cous cous as well as salad. Just wish i'd had the right sized baking tray for my filo!

danielasjorge's picture

AMAZING. Loving it!

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