Vegetable filo pastry tart recipe – a delicious recipe with carrot, courgette, celery, feta cheese, eggs, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 190 degrees.
2
Lightly brush a 10inch fluted tart casing with olive oil.
3
Place raw vegetables in a steamer, and cook until tender but with a slight crunch, for about 3 to 5 minutes.
4
In a large bowl combine eggs, cream, feta cheese and seasoning.
5
Mix the cooled steamed vegetables into the egg mixture.
6
Lay 4 sheets of filo pastry into the prepared tart case, making sure the pastry covers the edges of the tart case, and brush lightly with olive oil.
7
Spoon in the vegetable mixture and lay the final 2 sheets of pastry on top of the vegetable mix.
8
Lightly brush the top with olive oil and season with sea salt.
9
Bake in preheated oven for 30 minutes.
513
kcal
Calories
44
g
Fat
7
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 100 g (3.5oz) carrot, 100 g (3.5oz) courgette, 100 g (3.5oz) celery, 150 g (5.3oz) feta cheese, and more.
Yes, Vegetable filo pastry tart recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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