Filo pastry is
quite fiddly to work with due to its ultra thin structure, but for
this tart you don't have to do much work with it. I wanted to make a
filo tart for a while now and got inspired for this tomato variation
through some really nice selected tomatoes that I purchased. And this
is how to make this very easy and tasty tart.
Ingredients
2 romano peppers
1 onion
2 garlic cloves
Olive oil
270g filo pastry
200g different
coloured small tomatoes
100g emmental
cheese
Basil
Black pepper
Salt
Method
Chop the peppers,
onion and garlic finely. Fry them slowly in a pan until the onions
and peppers get some sweetness and are soft. Season the pan contents
with pepper and salt. Take the pan off heat and add grated emmental cheese to it.
Slice the tomatoes
and chop fresh basil leaves. Prepare a baking tin by greasing it.
Layer several filo sheets on it and brush olive oil between each of
the sheets. Also brush the sides with olive oil. Pre-heat the oven to
180C and pre-bake just the filo pastry for 5-8 minutes. This prevents
it becoming soggy when baked with the filling.
Place the pepper
mix on the pre-baked filo, then the tomato slices (make patterns with
the different coloured tomatoes to make a nice looking presentation).
Sprinkle the chopped basil on the top and bake for about 15 minutes.
Stay hungry!
Your VegHog
No comments:
Post a Comment
Thanks for reading! I would very much appreciate any comments or suggestions from you.