Crispy filo pastry makes a light base for a vegetarian tart filled with Mediterranean veg and feta
Prep:10 mins
Serves 4
2 tbsp olive oil1 aubergine, sliced2 courgettes, sliced2 red onions, cut into chunky wedges3 large sheets filo pastry10-12 cherry tomatoes, halveddrizzle of balsamic vinegar85g feta cheese, crumbled1 tsp dried oreganolarge bag mixed salad leaves and low-fat dressing, to serve
STEP 1Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. 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.STEP 2Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo 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.STEP 3Arrange 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 mins until crispy and golden. Serve with the dressed mixed salad leaves.
