Tarte aux légumes rôtis et feta
Tarte aux légumes rôtis et feta
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Time to make: 30 mins
Total cost: $11.80 / $2.95 per serve
(at time of publication)
Diabetes friendlyHigh fibreHigh proteinLow kilojouleLow sodiumVegetarian
Ingredients
3 cups leftover roasted vegetables (eg. red capsicum, pumpkin, red onion, broccoli)
1/2 cup frozen spinach, thawed, excess moisture squeezed
6 eggs
1/2 cup reduced-fat milk
50g reduced-fat feta, crumbled
5 filo pastry sheets, at room temperature
4 cups mixed salad leaves, to serve
Instructions
Step 1Preheat oven to 180°C. Spray 4 individual tart tins or ramekins with olive oil and line the bases with baking paper.
Step 2Spray each sheet of filo pastry with oil, lay over one another, and cut into quarters. Fold one of the quartered sheets in half and lay over base of one tin, spraying with oil again. Repeat with another 4 pieces, layering each so all sides of the tin are covered. Repeat with remaining tins. Carefully tuck in the edges.
Step 3Spread roasted vegetables and spinach over the filo bases. Whisk eggs and milk in a jug. Season with cracked black pepper. Pour egg mixture over vegetables and top with feta.
Step 4Bake tarts for 20 minutes, or until cooked through and just golden. Serve with salad leaves.
Note: This recipe can be made as one large tart in a 23cm-round tin, just bake for 45-50 minutes.
Sign in to save or note
Time to make: 30 mins
Total cost: $11.80 / $2.95 per serve
(at time of publication)
Diabetes friendlyHigh fibreHigh proteinLow kilojouleLow sodiumVegetarian
Ingredients
3 cups leftover roasted vegetables (eg. red capsicum, pumpkin, red onion, broccoli)
1/2 cup frozen spinach, thawed, excess moisture squeezed
6 eggs
1/2 cup reduced-fat milk
50g reduced-fat feta, crumbled
5 filo pastry sheets, at room temperature
4 cups mixed salad leaves, to serve
Instructions
Step 1Preheat oven to 180°C. Spray 4 individual tart tins or ramekins with olive oil and line the bases with baking paper.
Step 2Spray each sheet of filo pastry with oil, lay over one another, and cut into quarters. Fold one of the quartered sheets in half and lay over base of one tin, spraying with oil again. Repeat with another 4 pieces, layering each so all sides of the tin are covered. Repeat with remaining tins. Carefully tuck in the edges.
Step 3Spread roasted vegetables and spinach over the filo bases. Whisk eggs and milk in a jug. Season with cracked black pepper. Pour egg mixture over vegetables and top with feta.
Step 4Bake tarts for 20 minutes, or until cooked through and just golden. Serve with salad leaves.
Note: This recipe can be made as one large tart in a 23cm-round tin, just bake for 45-50 minutes.
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