Fine dining
Crunchy Vegetable Tarts
Delicious and crunchy vegetable tarts perfect for any occasion! You'll love each bite! Filled with courgettes, pumpkin, tomatoes and Violife Grated.
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![Cooktime]()
Cooking time15 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings12 portions
- 1 pack Violife Grated Original
- 6 filo pastry sheets
- 3 courgettes, sliced in ½
- 300 g pumpkin, diced
- 25 grape tomatoes, halved
- 5-6 basil leaves, to garnish
- 2 tbsp olive oil
- Salt and pepper, to taste
- Place 2 filo sheets next to each other on a work surface and brush each sheet evenly with olive oil.
- Place 2 more sheets on top and brush with oil. Repeat.
- Cut each stack into 6 squares, for a total of 12 stacks with 3 sheets each. Lightly grease 12 tart tins with olive oil.
- Place each square filo stack into the tart tins, pressing gently to mould the pastry into the bottom.
- Add ½ of the Violife Grated Original to the center of the sheets.
- Sauté the pumpkin, tomatoes and courgettes with olive oil. Season to taste.
- Fill each filo case with the mixture. Sprinkle again with the remaining Violife Grated Original.
- Place the tart tin onto a baking sheet and bake at 180°C for 15-20 minutes or until golden brown.
- Once ready, sprinkle with basil leaves and serve.
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