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Easy Veggie Filo Tart

Not only is this a colourful, easy and delicious recipe, it’s also packed full of nutritious ingredients, a great alternative to your regular pizza. As a bonus it’s also free from gluten, dairy and is vegetarian friendly
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 1 Sheet of Jus-Roll gluten free filo pastry - link https://www.jusrol.co.uk/products/gluten-free-puff-pastry-sheets
  • 2 Tbsp Green pesto 
  • 1 Red pepper, chopped
  • 1 Courgette, sliced
  • 1 Red onion, sliced
  • 1 Cup Baby tomatoes (I chose red & yellow)
  • 1 Cup Dairy free mozzarella cheese
  • 1 Egg, beaten
  • 1 Cup Basil
  • 1 Tbsp Extra virgin olive oil
  • Salt & Pepper for seasoning

Instructions

  • Preheat oven to 200 °Celsius line 2 baking trays with parchment paper
  • Into one of the baking trays lay out the courgettes, onion & red pepper, drizzle with olive oil
  • Roll out the puff pastry, prick a few times with a fork, brush with the beaten egg
  • Pop both the vegetables and the pastry in the oven on two separate racks for 10 minutes (set a timer)
  • Remove both trays, spread the pesto across the filo
  • Evenly spread the roasted vegetables, tomatoes, basil and dairy free mozzarella across the filo
  • Brush with a little more beaten egg, season and pop it back in the oven for 10 minutes or until golden brown
  • Bake for 12-15 minutes until golden brown
  • Leave it cool slightly and the base to set and enjoy!