Crunchy veggie tarts

1. Preheat the oven to 180°C.

2. Place 2 filo sheets next to each other on a work surface and brush each sheet evenly with olive oil.

3. Place 2 more sheets on top and brush with oil. Repeat.

4. Cut each stack into 6 squares, for a total of 12 stacks with 3 sheets each. Lightly grease 12 tart tins with olive oil.

5. Place each square filo stack into the tart tins, pressing gently to mould the pastry into the bottom.

6. Add ½ of the Violife Grated Original to the centre of the sheets.

7. Sauté the pumpkin, tomatoes and courgettes with olive oil. Season to taste.

8. Fill each filo case with the mixture. Sprinkle again with the remaining Violife Grated Original.

9. Place the tart tin onto a baking sheet and bake at 180°C for 15-20 mins or until golden brown.

10. Once ready, sprinkle with basil leaves and serve.