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Roasted Vegetable and Pesto Tart | Slimming & Weight Watchers Friendly
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
pieces
Calories
320
A delicious, healthy tart combining roasted vegetables with a vibrant basil pesto in a crispy filo pastry crust.
Ingredients
Pastry
8
sheets
filo pastry
((24cm x 24cm square))
1
medium
egg
(beaten with a fork, for glazing)
a little
reduced fat spread
extra reduced fat spread
(for greasing)
Pesto filling
30
g
fresh basil leaves
(large stalks removed)
50
g
pine nuts
60
g
Parmesan cheese
(finely grated)
3
cloves
garlic
(peeled and left whole)
2
tbsp
fresh lemon juice
Vegetables
250
g
cherry tomatoes
(halved)
½
small
red onion
(peeled and thinly sliced)
1
large
courgette
(sliced in half lengthwise and thinly sliced)
1
clove
garlic
(peeled and crushed)
a few
fresh basil leaves
optional garnish
Other
as needed
low-calorie cooking spray
low-calorie cooking spray
a few
small basil leaves
for garnish (optional)
Instructions
Preheat oven to 200°C. Roast cherry tomatoes, red onion, and courgette with garlic for 15 minutes.
Blend roasted vegetables with basil, pine nuts, Parmesan, lemon juice, salt, and pepper until smooth for the pesto.
Grease a 23cm round tart tin with reduced fat spread. Layer filo sheets, brushing each with beaten egg.
Prebake the pastry for 3-4 minutes, then fill with pesto, roasted vegetables, and bake for 20-25 minutes until golden.
Cool slightly, remove from tin, garnish with basil leaves, and serve warm or cold.
Notes
Keep an eye on the filo pastry to prevent burning; serve with a side salad for a complete meal.
Calories:
320
kcal
Cost:
$12
Course:
Main Course
Cuisine:
International
Keyword:
Filo Pastry, Pesto, Vegetables