Mini filo vegetable tarts

    1 hour

    These delicate Italian-inspired mini filo pastry tarts are filled with courgettes, aubergines, peppers, potatoes, sundried tomatoes, basil and toasted hazelnuts. Ideal for a vegetarian dinner party or buffet table since you can make the filo tart cases and vegetable filling in advance, then fill the tarts just before serving and warm through in a low oven.

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    Makes: 18 tartelets

    • 2 sheets filo pastry
    • extra virgin olive oil, as needed
    • 2 potatoes, peeled and sliced into small cubes
    • 2 courgettes, sliced into small cubes
    • 2 baby aubergines, sliced into small cubes
    • 1 red pepper, sliced into small cubes
    • 1 yellow pepper, sliced into small cubes
    • salt and pepper, to taste
    • 6 sundried tomatoes, chopped
    • 3 basil leaves, chopped or some freshly chopped parsley
    • 100g toasted hazelnuts, chopped

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 12-hole muffin tin.
    2. Lay the first sheet of filo pastry on a working surface and brush with oil. Place the second sheet on top; use a 10cm round cutter to stamp out about 18 circles. Place circles of pastry into muffin tin holes, covering the base and sides.
    3. Bake the filo cases for 5 minutes or until golden brown. Remove pastry cases from the muffin tin and set on a wire rack to cool and harden.
    4. Cook the potato cubes in a pot of boiling water until just cooked through but not mushy. Drain and set potato cubes aside.
    5. Heat 2 tablespoons of oil in a large pan over medium heat; add courgettes, aubergines and peppers. Cook and stir for a few minutes to soften. Season with salt and pepper. Remove from heat and cool slightly.
    6. Place the softened vegetables, cooked potato cubes, sundried tomatoes, chopped basil and toasted hazelnuts in a large bowl; toss to mix.
    7. When ready to serve, fill each filo pastry case with the vegetable mix and arrange on a platter.

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