Tomato, feta & fresh herb tart
Almost too pretty to eat, this simple filo tart is a cheerful summer hug on a plate. Eat with a green salad for a meal packed with vitamins and goodness
Calorie controlled cooking spray
5 sheet(s), large
Light Feta Cheese
80 g, crumbled
3 medium, mixed, sliced
400 g, mixed, sliced
5 teaspoon(s), tarragon, mint, basil etc. roughly chopped
- Preheat the oven to 175°C, fan 155°C, gas mark 4. Lightly mist a baking tray with cooking spray.
- Place a sheet of filo pastry on the tray. Mist with cooking spray until evenly coated. Repeat with the other 4 sheets of filo, placing them on top of each other one by one. Fold over the edges to make a thin rolled rim.
- Season the filo generously with salt and freshly ground black pepper. Sprinkle over half the crumbled feta. Bake in the centre of the oven for 10-12 minutes until lightly golden, gently pressing down the filo halfway through. Set aside to cool completely.
- Using a large metal spatula or fish slice, carefully lift and slide the filo layers onto a large board. Top with the tomatoes, starting with the large ones. Season and sprinkle over the remaining crumbled feta and the herbs. Cut into 6 slices and serve immediately.
If you can’t get hold of tomatoes in traffic light colours, use any that you have to hand. It will still taste great