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tarts

Crunchy veggie tarts

This recipe is from Violife.

tarts

Ingredients

1 pack Violife Grated Original

6 filo pastry sheets

3 courgettes, sliced in half

300g pumpkin, diced

25 grape tomatoes, halved

5-6 basil leaves, to garnish

2 tbsp olive oil

Salt & pepper to taste

Instructions

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.

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Jewish Vegetarian Society
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