Phyllo Tarts with Veg
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 1 onion (chopped)
- 1 Eggplant (sliced)
- 1 sliced, red Bell pepper (seeds removed)
- 2 Zucchini (thickly sliced)
- 3 Tbsps olive oil
- salt
- freshly milled Black pepper
- 4 sheets phyllo pastry
- ¼ cup butter
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Butter 4 tart tins, about 12cm|5" diameter.
2.
Mix the vegetables, oil, salt and pepper together in a bowl. Put into a large roasting tin and cook for 25-30 minutes, turning from time to time, until golden brown and tender.
3.
Brush the filo sheets with melted butter. Lay the sheets of filo pastry on top of one another and cut into 4 squares. Brush the upper layer of each square with butter and press lightly into the tins. Bring up the edges and brush the edges of the filo with melted butter.
4.
Place the tins on a baking tray and bake for about 15 minutes until golden and crisp.
5.
Spoon the vegetables into the filo cups.
6.
Place a spoonful of yoghurt in the centre of each and sprinkle with chopped thyme. Scatter over a few toasted almonds. Garnish with thyme sprigs and serve immediately.
