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Green vegetable filo tart

Green vegetable filo tart

Total Time
1 hr 30 min
30 min
1 hr
Filo pastry is famous for its crispy texture created by the paper-thin sheets layered on top of each other. It adds a necessary crunch to this eggy, vegie packed tart.



1 bunch(es), cut into 6cm lengths

Brussels sprouts

6 individual, thinly sliced

Frozen green peas

½ cup(s), (60g)

Filo pastry

8 sheet(s)


6 medium

Skim milk

½ cup(s), (125ml)

Grated parmesan cheese

¼ cup(s), (20g)

Fresh red chilli

1 whole, seeded, finely chopped

Cherry tomatoes

400 g, mixed variety, halved

Fresh basil

2 tbs

Fresh mint

2 tbs

Lemon juice

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round springform tin with oil.
  2. Blanch the broccolini in a medium saucepan of boiling water for 1-2 minutes or until bright green and just tender crisp. Stir in the sprouts and peas. Drain and refresh in a large bowl of cold water. Drain.
  3. Meanwhile, lightly spray 1 sheet of filo with oil. Fold in half crossways. Place over base and sides of prepared pan. Spray with oil. Repeat with the remaining filo, overlapping each sheet slightly, to completely line the pan.
  4. Whisk the eggs and milk together in a bowl. Season with salt and pepper. Place the vegetables in the filo-lined tin. Pour over the egg mixture. Sprinkle with the parmesan and chilli. Fold any excess filo over filling to cover edges slightly. Bake for 50-55 minutes or until set and golden.
  5. Combine tomato, basil, mint and juice in a bowl. Season. Serve the tart with the tomato salad.