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Tomato & Goat Cheese Tart

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76


I find pies often consist of too much pastry, which is why I prefer tarts. Instead of covering the contents in a thick shortcrust, you leave it open. For this vegetarian recipe I have also used filo pastry, which is a lot thiner and lighter than shortcrust, so leaves a lovely flaky base, and is a lot less fattening. Based on the ingredients I used each slice should be approximately 150 calories.

Preparation Time: 10 minutes
Cooking Time: 40 minutes

Makes: 6 servings


200g tomatoes
100g brown onion
100g goats cheese (I used Soignon)
40g spinach
30g Flora Original
3 sheets filo pastry
3tbsp malt vinegar


1. Pre-heat your oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.

2.. Chop the onion, tomatoes, and cheese, and mix together with the spinach.

3.. Fry the mixture in a saucepan, while adding the malt vinegar for twenty minutes.

4. Brush the sheets of filo pastry with melted margarine.

5. While chicken is cooking slice up the tomato and wash the rocket.

6. Layer the sheets in a tart dish and blind bake for ten minutes.

7. Pour the contents into the pastry tart and cook for a further ten minutes.



# Tomatoes
# Goat's Cheese
# Tart
# Spinach
# Onions
# Filo Pastry
# Vinegar
# Vegetarian
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