Filo Tart with Summer Vegetables
Do you fancy a quiche or a savory tart but you don’t want to make your homemade dough? This recipe for Filo Tart with Summer Vegetables is what you need! The filo pastry add a flaky and crispy texture to this tart.
What is filo pastry?
Filo pastry is a very fine pastry which comes in sheets. They look like sheets of paper. Filo pastry is made of flour, salt, water and cornstarch .
The advantage of filo pastry is that it is very easy to handle: you can use it flat like in this recipe for Filo Tart with Summer Vegetables or to make bundles or small filled purses (aumônières in French). It is also with filo pastry that bricks, samosas, baklava or pastillas are made.
How to make a tart with filo pastry?
Making a tart from filo pastry is very easy. For this, you need a tart dish or any other type of dish that can go in the oven.
To begin with, it is important to grease well the bottom of the dish before placing the filo pastry. I recommend you to use olive oil for this recipe. If you are baking a sweet tart, you can use butter as well to grease the bottom of the dish.
Then it is advisable to also oil the filo pastry sheets using a brush. This will allow the filo sheets to be more flexible, thus preventing them from breaking. In addition, it will make the tart even more crisp when baking.
Then, place the filo pastry sheets on top of each other on the dish. Leave a few inches over the sides. You need to 6 to 12 sheets minimum depending on the size of the dish, otherwise the filling may pierce the bottom of the tart. Then garnish your tart.
The baking filo pastry is much more faster compared a classic quiche or tart dough (between 15 and 25 minutes depending on the filling).
And if you like quiches and savory tarts, check out my other quiche and tart recipes!
Recipe for Filo Tart with Summer Vegetables
For about 6 servings you need the following ingredients.
Ingredients
- 10 sheets of filo
- 1 zucchini
- 1 bell pepper
- 1 eggplant
- 1 tablespoon of pine nuts
- 4 eggs
- 10 cl of milk
- 5 sprigs of fresh thyme
- Salt
- Pepper
- Olive oil
Preparation
Wash the zucchini, eggplant and pepper. Cut them into cubes or slices according to your tastes.
In a pan, brown the vegetables for 10 minutes with a drizzle of olive oil. Add salt and pepper.
Oil an ovenproof dish with olive oil. Place the filo sheets in the bottom of the dish. Place the vegetables on top.
In a small bowl, combine the eggs and milk. Whisk well. Add salt, pepper and crumble the thyme. Pour over the vegetables. Bake for 20 minutes at 180 ° C (traditional heat).
Brown the pine nuts in a pan without adding fat. Sprinkle with pine nuts before serving.
Note
This Filo Tart with Summer Vegetables can be eaten just as well hot or cold. You can also add feta.
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Filo Tart with Summer Vegetables
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Ingredients
- 10 sheets filo
- 1 zucchini
- 1 bell pepper
- 1 eggplant
- 1 tablespoon pine nuts
- 4 eggs
- 10 cl milk
- 5 sprigs fresh thyme
- Salt
- Pepper
- Olive oil
Instructions
- Wash the zucchini, eggplant and pepper. Cut them into cubes or slices according to your tastes.
- In a pan, brown the vegetables for 10 minutes with a drizzle of olive oil. Add salt and pepper.
- Oil an ovenproof dish with olive oil. Place the filo sheets in the bottom of the dish. Place the vegetables on top.
- In a small bowl, combine the eggs and milk. Whisk well. Add salt, pepper and crumble the thyme. Pour over the vegetables. Bake for 20 minutes at 180 ° C (traditional heat).
- Brown the pine nuts in a pan without adding fat. Sprinkle with pine nuts before serving.
