Veggie tart
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Filo Pastry
180 g, 4x45g, measuring 50x24cm
Asparagus, raw
150 g
Courgette
1 medium, sliced
Spring Onions
4 medium, trimmed and sliced
Cherry Tomatoes
8 individual, halved
Egg, whole, raw
1 large, raw, beaten
Half Fat Crème Frâiche
100 g
Oregano, Dried
1 teaspoon(s), level, or mixed Italian herbs
Rocket
1 portion(s), to serve
Instructions
1
Preheat the oven to 220°C, 200°C fan, gas mark 7. Mist a large baking sheet with cooking spray.
2
Lay 2 sheets of filo pastry on the baking sheet (they will overhang it at the moment) and mist with the cooking spray. Lay the other 2 sheets on top and mist 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
Meanwhile, cook the asparagus in a saucepan of boiling water for 2 minutes, then drain.
4
In a small bowl, beat the egg with the crème fraîche and oregano, then season with salt and pepper.
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.
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