Freeform ratatouille tart
(at time of publication)
- oil spray
- 6 sheets filo pastry
- 1 portion Ratatouille and chickpeagarbanzoX mix (see tip)
- ½ cup freshly grated reduced-fat cheddar cheese
- ⅓ cup freshly grated parmesan cheese
- 2 small (240g) kumarasweet-potatoX, peeled, chopped
- 1 small red onion, sliced
- 4 spring onions, sliced
- 6 cups spinach leaves
- 4 tablespoons flaked almonds
- 6 tablespoons orange juice
- 2 tablespoons oil
- 1 tablespoon ginger paste
1 Heat oven to 190ºC. Lightly grease a baking tray with oil spray. Place two filo sheets on the tray and spray with oil. Repeat with remaining two pairs of filo sheets.
2 Add the ratatouille mix to the centre of the filo. Sprinkle over cheeses. Fold in the pastry to almost cover the filling, leaving a small amount of filling uncovered. Spray with a little more oil. Place kumara in a dish beside the tart and spray with oil. Bake for 20 minutes or until tart is golden brown and kumara are softened.
3 Meanwhile, mix the salad ingredients together. Mix the dressing ingredients together. Serve tart served with dressed salad and garnished with fresh basil.
This recipe is part of our Cook once, meals for a week vegetarian special feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
Nutrition Info (per serve)
Total fat 26g
–Saturated fat 7g
Dietary fibre 11g
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