Enjoy a low-fat pastry alternative with these tasty roast veg tarts!
Love pies, tarts and other pastries, but don’t love all the fat that comes with them? For a healthier option, go for phyllo pastry. It’s low in fat, and it tastes amazing. Even the least fatty of the “normal” pastries, short pastry, still has about 25g of butter. Phyllo, meanwhile, doesn’t use any fat at all: it’s made only from flour and water. The only fat you use comes from the oil, which you brush on the layers as you put it all together.
That means that these roast veg tarts are healthy as well as delicious – which is exactly what you’re looking for at this time of year, as you get your body slim, trim, and ready for the coming summer!
2 tbsp olive oil
1 aubergine, sliced
2 courgettes, sliced
2 red onions, cut into chunky wedges
3 large sheets phyllo pastry
10-12 cherry tomatoes, halved
drizzle of balsamic vinegar
100g feta cheese, crumbled
1 tsp dried oregano
Salad, to serve
Preheat the oven to 220°C. Preheat a 33x23cm baking tray in the oven. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to. Remove the tray from the oven and brush with a little oil. Brush a large sheet of phyllo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little. Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 minutes until crispy and golden.
GET THE INGREDIENTS!