Serves: 1

Quick Mediterranean Tart

FG 8 | CC 8

Mediterranean Tart lg thumb

Quick Mediterranean Tart

A perfect alternative to pizza, this tart uses filo pastry for a base and is topped with pesto, cheese and vegetables which caramelise in the oven into melty mouthfuls!

  • 8 x 15 g sheets filo pastry
  • 1 egg (beaten)
  • 2 tbsp green pesto
  • 1 red onion (thinly sliced)
  • 2 small courgettes (thinly sliced)
  • 1 red pepper (deseeded and thinly sliced)
  • 225g cherry tomatoes
  • 60g reduced-fat Cheddar cheese (grated)
  • Salt
  • Ground black pepper
  • 2-3 tbsp chopped parsley
  1. Lightly spray a 20 x 30cm (8 x 12in) shallow baking tin with oil.
  2. Brush a sheet of filo pastry with a little beaten egg and place in the tin with the edges hanging over the sides slightly.
  3. Repeat with the remaining sheets of pastry until the tin is lined and you have a filo shell.
  4. Brush the pesto over the pastry base.
  5. Scatter the vegetables over the top, season and sprinkle with grated cheese.
  6. Bake in a preheated oven at 190°C, 375°F, Gas Mark 5 for 20 minutes, until the pastry is crisp and golden, the vegetables are tender and the cheese has melted.
  7. Sprinkle with parsley and cut into quarters to serve.