20 October 2013

Tomato and pepper filo tart

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.


2 romano peppers
1 onion
2 garlic cloves
Olive oil
270g filo pastry
200g different coloured small tomatoes
100g emmental cheese
Black pepper


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

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