Mediterranean Vegetable Tart
This delicious veggie tart is perfect for a quick and easy dinner and is only 2 bites per serving.
- low cal spray oil
- 1 red onion, thinly sliced
- 2 courgettes, sliced
- 1 red pepper, deseeded and cut into chunks
- 1 small aubergine, thickly sliced
- 4 x 45g sheets filo pastry
- 2 tbsp reduced-fat pesto
- 200g cherry tomatoes
- balsamic vinegar for drizzling
- 120g reduced-fat Cheddar cheese, grated
- salt and freshly ground pepper
- a few sprigs of thyme
Preheat the oven to 190°. Lightly spray a griddle pan with oil and cook the onion, courgettes, red pepper and aubergine, on a medium heat for 2 – 3 mins. Lightly spray a 20 x 30cm shallow baking tin with oil.
Place a sheet of filo pastry in the tin – don’t worry about the edges hanging over the sides. Spray lightly with oil and repeat with the remaining sheets of pastry. Brush the pesto over the pastry and scatter the vegetables over the top. Add the tomatoes and drizzle with balsamic. Season well and sprinkle with grated cheese. Scrunch up the overhanging pastry to form an edge for the tart.
Bake in the oven for about 20 mins until the pastry is crisp and golden, the vegetables are tender and the cheese has melted.
Sprinkle with thyme and cut into squares.