Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
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.

  • prep timeCooking time15 minutes
  • preparation timePrep time15 minutes
  • servingsServings12 portions
Lunch
Dinner
Side
Hors d'oeuvres
recipe image Crunchy Vegetable Tarts
  • 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
  1. Place 2 filo sheets next to each other on a work surface and brush each sheet evenly with olive oil.
  2. Place 2 more sheets on top and brush with oil. Repeat.
  3. Cut each stack into 6 squares, for a total of 12 stacks with 3 sheets each. Lightly grease 12 tart tins with olive oil.
  4. Place each square filo stack into the tart tins, pressing gently to mould the pastry into the bottom.
  5. Add ½ of the Violife Grated Original to the center of the sheets.
  6. Sauté the pumpkin, tomatoes and courgettes with olive oil. Season to taste.
  7. Fill each filo case with the mixture. Sprinkle again with the remaining Violife Grated Original.
  8. Place the tart tin onto a baking sheet and bake at 180°C for 15-20 minutes or until golden brown.
  9. Once ready, sprinkle with basil leaves and serve.

Related Recipes

 

Related products