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RAINBOW PESTO FILO TART

Rainbow Filo Pastry

Yield

1 Tart

Serving Size

1/6 Tart

Energy

250 Calories

INGREDIENTS

TBSP Mixed Seeds (Pumpkin and Sunflower)

Handful of Basil

Lemon Juice From 1/2 Lemon

1 TBSP Olive Oil

5 Sheets Filo Pastry

2 Peppers

1 Courgette

1 Red Onion

1 Aubergine

200g Cherry Tomatoes

METHOD

1

Heat the oven to 200°C, fan 180°C, gas mark 6

2

Griddle the peppers, courgette, red onion and aubergine with a little oil on a griddle pan lightly to brown on both sides

3

Line a tart tin with the overlapping sheets of filo pastry

4

Assemble the chopped tomatoes on the bottom of the pie

5

Add half the Eatlean Grated Cheese

6

Top with the griddled Veg

7

Add the rest of the Eatlean Grated Cheese

8

In a blender add the seeds, basil, oil, lemon and Eatlean shaker then blitz together to form a pesto paste

9

Spoon the pesto over the top of the tart and pop into the oven for 20-25 minutes until the pastry is crisp and golden

10

Serve with a side salad and any of the remaining pesto

Nutrition Facts
6 servings per container
Serving size1/6 Tart
Amount per serving
Calories250 kcal
Fat11g
Protein12g
Carbs21g