loading...
We are currently dispatching orders as normal, but delivery times may be affected Find a rep
Free tools and resources for primary and secondary to support mental and physical wellbeing Find out more

Summer Veg Filo Tarts Recipe

Did you know that it’s International Picnic Day on June 18? If you’re planning to celebrate it, these crisp tarts from National Trust Favourite Recipes will make for a great sharing platter.

Serve them with coleslaw or potato salad for a light meal, try them as a first course for a summer supper party, or put a plate of them on the table at an al fresco buffet or a picnic.

Vegan | Makes 10–12| Prep: 15 minutes, plus chilling | Cook: 35 minutes

 

Ingredients:

Tarts

1 tbsp olive oil, plus extra to brush the filo

250g (9oz) red onions, thinly sliced

250g (9oz) carrots, peeled and cut into small dice

1 red pepper, deseeded and cut into small dice

500g (1lb 2oz) tomatoes, diced

100g (3½oz) tomato purée

300g (10½oz) courgettes, grated

300g (10½oz) peas

15–20g (½–¾oz) fresh chives, snipped

1 pack, about 250g (9oz), of filo pastry (you will need 10–12 sheets)

Salt and pepper

Topping (optional)

20g (¾oz) dairy-free margarine

1 bunch, about 125g (4½oz), of spring onions, finely chopped

 

Instructions:

Heat the oil in a large saucepan over a medium heat, add the onions, carrots and red pepper and fry for 10–15 minutes until softened and lightly coloured.

Add the tomatoes and tomato purée, stir well, then increase the heat and cook for about 5 minutes, stirring continuously to prevent sticking, until the mixture thickens slightly.

Add the courgettes, peas and chives, season with salt and pepper and stir well. Remove from the heat and leave to cool.

Preheat the oven to 200°C/190°C fan/gas 6 and put a baking sheet in the oven to heat. Lightly oil a 12-hole deep muffin tin.

Lay out a sheet of filo pastry and brush half of it with a little oil, fold over and then cut in half across the middle. Brush one half with more oil and place the other half on top, at an angle. Place the filo in one muffin hole, pressing it down into the bottom of the tin and leaving the top of the pastry standing proud out of the tin. Repeat with the remaining filo sheets.

Divide the vegetable mixture between the filo cases, then put the muffin tin on the hot baking sheet and bake for 12–15 minutes until the pastry is deliciously golden and crisp.

Meanwhile, to make the topping, melt the dairy-free margarine in a pan over a low–medium heat, add the spring onions and fry until they begin to soften. Remove the tarts from the oven and spoon a little of the topping on to each one.

 

About the book

Every trip to a National Trust site wouldn't be complete without a visit to one of their cafes where hearty food feels like the very best home cooking.

National Trust Favourite Recipes is a heart-warming book that includes 80 classic recipes for home-cooked meals that will make your day, with seasonality and sustainability at its core.

National Trust Favourite Recipes is available now.