I absolutely love filo pastry – it’s so easy to use and adaptable. Making a tart is one of the simplest things you can do as you just lay out the pastry and top with your preferred ingredients. The recipe below can therefore be mixed up to suit whatever your mood – or kitchen contents!
Don’t be sparse on toppings. Not only will they reduce when cooked but a totally packed tart is much more satisfying as otherwise you can feel overfaced by pastry. It’s not the same as pizza where less can sometimes be more.
You can leave the base plain or top it with a thin layer of either tomato puree, creme fraiche, garlic oil or even a mix of these. This recipe I did a tomato creme fraiche combo. I also used some dairy-free cheese just sprinkled over. I’ve not included that in the recipe as wanted to keep it simple and this is something you can include (or an alternative) if you so wish.
vegetable filo pastry tart
- 3 large sheets of filo pastry
- Olive oil
- 1-2 cups of vegetables of your choice, finely sliced
- 1 tbsp Oatly creme fraiche
- 1 tbsp tomato puree
- Fresh herbs to garnish
- Black pepper
Heat the oven to 200C.
Cut all the vegetables in even sizes and quite thin so they cook well.
Once all your vegetables and toppings are prepped oil a baking tray (approx 20x30cm).
Gently place your filo pastry on the tray and fold it into layers on itself so it fits the tray. Brush oil between each layer and keep layering it up until you’ve used all the sheets of pastry. It might seem thick but it is very thin when it cooks.
Mix your creme fraiche and puree together and then spread over the pastry leaving a little space round the side for the crust to develop
Add your vegetables ensuring they are spread out evenly. Top with any garnish like fresh herbs or freshly ground pepper.
You can crumple up the edges to give it a rustic look.
Cook for 16-20 minutes until it’s crispy round the edges and not soggy in the middle.