© J Sainsbury plc 2020
Vegetable and feta tart
A pan-cooked tart brimming with fresh-tasting vegetables and cheese
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Ready in 35 minutes
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 tbsp sunflower oil
- 280 g jar of Italian chargrilled peppers antipasto, drained, patted dry and sliced
- 560 g tin of peeled new potatoes in water, drained and sliced
- 3 cloves of garlic, crushed
- 1 tsp dried oregano
- 200 g Greek feta, crumbled
- 400 g tin of artichoke hearts in water, drained and halved
- 80 g lighter green pesto
- 30 g toasted pine nuts
- 110 g pkt ready rolled filo pastry
- 168 g cherry tomatoes, halved
- 30 g lighter mature British cheese, grated
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. In an ovenproof frying pan, heat 1 tbsp of the oil and cook the peppers and potatoes with the garlic and oregano for 2-3 minutes.
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2
Tip the mixture into a large bowl, add the feta, artichokes, pesto and half the pine nuts.
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3
Wipe the frying pan with kitchen paper, thenline with the 6 filo pastry sheets, overlapping and brushing each layer with the remaining oil.
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4
Pour in the vegetable mix, followed by the remaining pine nuts, the tomatoes and cheese. Cook on the hob over a medium heat for 3-4 minutes, then transfer to the oven and bake for 10-15 minutes, until golden.
