Crisp, vegan friendly filo tarts filled with a rich tomato and herb sauce and a medley of colourful, griddled Mediterranean vegetables.
For The Tomato Sauce...
Code
Product
Pack Size
For 3 Tarts
66238
Garlic Puree
1kg
1tbsp
1629
Tomato Passata
12x500ml
500ml
16751
Dried Basil
130gm
1 pinch
4929
Dried Oregano
200gm
1 pinch
To Assemble...
Code
Product
Pack Size
For 3 Tarts
From Your Fridge
Fresh Peppers - Red, Yellow and Orange
3
From Your Fridge
Fresh Courgette
1
From Your Cupboard
White Onion
1
From Your Fridge
Fresh Muschrooms
6
14967
Garlic Infused Olive Oil
500ml
50ml
4832
Filo Pastry Sheets - Defrosted
270gm
6
83263
Grease Release Spray
600ml
To Make the Sauce...
Mix garlic puree, tomato passata and dried herbs together in a pan.
Heat to a gentle simmer, season to taste then remove from heat but keep warm.
To Make the Tarts...
Cut the vegetables into even sized pieces, coat with garlic infused olive oil.
Cut 2x5" squares (per tart) brush with a little oil and then lay the two squares on top of each other to create an eight point star shape.
Spray your tart moulds with grease release spray, place the pastry into the mould. Carefull press into the bottomand to the sides. Arrange the over hanging pastry over edges to create a petal effect.
Bake the tart cases in a hot oven for 5 minutes or until fully baked and golden brown, take out and set aside.
Whilst the tart cases are baking, griddle the fresh vegetables in a hot griddle pan until evenly charred and just cooked.
Put 2-3 tablespoons of tomato sauce into the base of the tart cases and then arrange the griddled vegetables on top.
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