We have been trying to get organised on Sundays and prepare lunch for the week but it isn’t easy. As soon as the suns out or someone asks us to do something all plans of lunch go out the window. A few weeks ago, having missed the shops on Sunday, I decided I needed to make a quick and healthy meal that would sort out our packed lunches for the week. We love roasted veg and its cheap and healthy so I thought I would make a filo tart and add some feta for an extra zing! You can use whatever veggies you like just make sure you don’t chop them too small otherwise they go into a bit of a mush.
In hindsight ( what a wonderful thing) its not a great packed lunch … the filo went a bit soft and soggy in the fridge and its a nightmare to travel with as its very flaky. I would definitely make this tart again but I would have it hot for dinner with a yummy peppery rocket salad.
4 tbsp olive oil
3 garlic cloves, crushed with skin on
1 aubergine, chopped
2 courgettes, chopped
2 red onions, cut into chunky wedge
4 sheets filo pastry
2 handfuls of cherry tomatoes, halved
85g feta cheese, crumbled
1 tbsp Balsamic-vinegar
Fresh thyme to garnish
Preheat oven to 200C degrees C. In a roasting dish, add crushed garlic, chopped aubergine, courgettes, onions, pepper and 2 tbsp of olive oil. Add a good pinch of salt and crack of black pepper. Roast for 20 minutes.
To make the pastry case, use a oven proof dish that is slightly smaller than the filo sheet. Brush a filo sheet with oil and place into the dish, pushing into the corners. Repeat with the other 3 sheets layering them on top of each other.
Top tip: Oil the dish and place a piece of grease proof paper into the dish before the filo – this will help you remove the tart when cooked.
Pour the roasted vegetables into the filo case. At this stage remove the garlic skins. Add the tomato halves, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with fresh thyme. Cook for about 20 mins until crispy and golden.