Photo of Veggie filo tart by WW

Veggie filo tart

PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
After a busy day, put this lovely summery tart together in no time and before you know it, you'll be eating supper in the garden.


Calorie controlled cooking spray

4 spray(s)

Filo Pastry

180 g, 4x45g, measuring 50x24cm

Asparagus, raw

150 g


1 medium

Spring Onions

4 medium

Cherry Tomatoes

8 individual

Egg, whole, raw

1 large, raw

Half Fat Crème Frâiche

100 g

Oregano, Dried

1 teaspoons, level, or mixed Italian herbs


1 portion(s), to serve


1 pinch

Black pepper

1 pinch


  1. Preheat the oven to Gas Mark 7, 220°C, fan oven 200°C. Spray the Swiss roll tin or large baking sheet with the cooking spray.
  2. Lay 2 sheets of filo pastry on the tin or baking sheet (they will overhang it at the moment) and spray them with the cooking spray. Lay the other 2 sheets on top and spray once more. Scrunch up the edges to fit the tin, to form a border. Bake the pastry in the oven for 3-4 minutes.
  3. Put the asparagus into the saucepan and cover with boiling water from the kettle. Boil for 2 minutes.
  4. While the asparagus is cooking, slice the courgette and spring onions in the food processor. Halve the cherry tomatoes. Drain the asparagus, beat the egg, crème fraiche and herbs together and season.
  5. Take the filo tart out of the oven and pour the egg mixture on top of it. Scatter the courgette, spring onions, asparagus and cherry tomatoes over the surface. Bake for a further 10-12 minutes until the egg mixture is set.
  6. Cool the tart for a few minutes; cut it into quarters and serve warm or cold, scattered with the basil or rocket leaves.