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–+ servings

Roasted Vegetable and Pesto Tart

  • Prep Time
    30 MINS
  • Cook Time
    45 MINS
  • KCals 201
  • Carbs 16G
6 Servings

Ingredients

For the pastry case

  • 8 single layers of filo pastry, 24cm x 24cm square
  • 1 medium egg, beaten with a fork, for glazing
  • a little extra reduced fat spread, for greasing

For the pesto filling

  • 30 g fresh basil leaves, large stalks removed
  • 50 g pine nuts
  • 60 g Parmesan cheese, finely grated
  • 3 cloves garlic, peeled and left whole
  • 2 tbsp fresh lemon juice
  • salt and black pepper, to taste

For the roasted vegetables

  • 250 g cherry tomatoes or multi-coloured cherry tomatoes, halved
  • ½ small red onion, peeled and thinly sliced
  • 1 large courgette, sliced in half lengthwise and thinly sliced
  • 1 clove garlic, peeled and crushed
  • salt and black pepper, to taste
  • low-calorie cooking spray

To garnish

  • a few fresh basil leaves (optional)

Instructions

  1. Preheat the oven to 200 ºC. Line a large baking tray with a sheet of non-stick baking paper.

  2. Spread out the cherry tomatoes, red onion and courgette on the lined baking tray in a single layer. Sprinkle the crushed garlic clove over and season well with salt and black pepper.

  3. Spray the vegetables with plenty of low-calorie cooking spray and place in the preheated oven for 15 minutes, until beginning to soften. Remove from the oven, leave on the baking tray and set aside.

  4. Lower the oven temperature to 160ºC. Place all the ingredients for the pesto filling in a food processor or blender. Blitz until smooth then set aside.

  5. Thoroughly grease a 23cm round, loose-bottomed shallow cake tin with a little reduced fat spread.

  6. Place a single sheet of filo pastry in the bottom of the greased tin and allow the excess pastry to overlap the top edge of the tin. Brush the pastry all over with some of the beaten egg.

  7. Repeat this process until all the pastry has been used to line the tin. Brush egg all over the final layer.

  8. Place a baking tray in the oven to preheat. Set the pastry case on the baking tray and place in the oven for 3-4 minutes until the egg glaze has dried out but the pastry is still mostly white. Remove from the oven, on the baking tray, and place the pesto filling in the base of the pastry case. Spread the pesto filling out evenly. Add the roasted vegetables and spread evenly over the pesto filling.

  9. Place the completed tart, on the baking tray, back into the oven. Bake for 20-25 minutes, turning the tart occasionally to ensure even browning of the pastry. Watch the tart carefully as filo pastry can burn very easily. The tart will be ready when the pastry is golden brown, and the filling is hot right through.

  10. Remove from the oven and allow to cool a little on the baking tray. Carefully remove from the tin and place on a serving plate.

  11. Scatter a few small basil leaves over the tart to garnish, (optional), and serve warm or cold with an accompaniment of your choice.

Enjoy!

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