Mediterranean filo tarts recipe

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  • Vegetarian
serves: 6
Prep: 35 min
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  • This crispy tarts are filled with flavour and make for a delicious light lunch served with a rocket salad- a real taste of the Med in your home.


    • 1 red, 1 green and 1 yellow pepper, deseeded and roughly chopped
    • 2 red onions, cut into wedges
    • 3tbsp olive oil
    • 220g pack baby plum tomatoes (or cherry tomatoes)
    • 6 sheets frozen filo pastry, thawed
    • 2tbsp pesto
    • fresh basil, to garnish


    • Preheat oven to 200C/ Gas 6. Toss vegetables with half the oil and season. Spread out on a baking tray and roast for 12 minutes. Add the tomatoes and cook for 5 to 7 minutes until vegetables are caramelised and tender.

    • Meanwhile, layer three sheets of filo pastry, brushing each lightly with some of the remaining oil, then cut into six squares. Place two squares on top of each other in a star shape in a 12cm tart tin, or in a Yorkshire pudding tin. Repeat with remaining pastry and oil to make six cases. Bake for 7 to 8 mins until golden and crisp.

    • Mix the pesto into the warm vegetables, then divide between the tartlet cases. Finally, garnish with fresh basil and serve immediately.

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