Looking for a tasty way to pack in those seasonal spring greens? Try this light phyllo pastry tart recipe – great for an easy lunch with salad or to slice up as snacks and serve around a braai or as a starter for a dinner party.
This recipe can be made as one large sheet tray tart or as mini tartlets and features an abundance of tasty spring greens like asparagus and courgette ribbons. It includes cheese, but you can easily swap this out for a vegan cream cheese or dot with vegan feta on top or crumbled tofu for a high in protein, plant-based version.
Looking for gluten-free phyllo pastry? Try South African company, Off The Gluten Path.
What You Need:
- 8 sheets of phyllo pastry
- 2 tbsp olive oil (for brushing pastry), plus extra
- 100g tenderstem broccoli, trimmed and sliced
- 10 asparagus spears, trimmed and sliced
- 4-6 small courgettes, sliced into thin ribbons using a peeler
- 200g smooth ricotta (or whipped silken tofu for plant-based)
- 1 clove garlic, finely minced
- 1 tbsp lemon zest
- Salt and pepper to taste
- 100g of feta, for crumbling on top
1 beaten egg (optional, for a more golden pastry) or plant-based milk - Fresh herbs (optional): parsley, mint or basil for garnishing
Looking for an easy family-friendly weeknight meal? Try this homemade basil pesto pasta: https://medshieldmovement.co.za/healthy-and-quick-vegan-basil-pesto-pasta/
Method:
1/ Preheat your oven to 180°C.
2/ On a large clean wooden board, lay out one sheet of phyllo pastry. Brush it lightly with a little olive oil, then layer another sheet on top. Repeat this process until you have 4 layers of pastry. Cut the phyllo into rectangles or squares, depending on your preferred size for the tartlets. Repeat with the remaining 4 pastry sheets for the second set of tartlets.
3/ On a large, baking-paper lined baking tray, place the phyllo slices and shape them as desired. (Alternatively, use mini tart trays or ramekins). Brush with a little egg or plant-based milk if using. Bake for 8-10 minutes until lightly golden. While this is happening, prepare the vegetables.
4/ Blanch the tenderstem broccoli and asparagus in boiling water for 1-2 minutes only. Drain, pat dry and set aside.
5/ In a bowl, combine the smooth ricotta (or tofu) with minced garlic, lemon zest, salt and pepper. Spoon this onto the bases of the tartlets (or tart). Then divide and arrange the vegetables on top. Drizzle a little extra olive oil over with a squeeze of lemon juice and a sprinkle of feta (if using).
6/ Return the tartlets to the oven and bake for a further 10-12 minutes until the vegetables are tender and the cheese begins to lightly brown.
7/ Serve with some fresh herbs of your choice!
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Looking for a crunchy salad recipe? Make this cabbage salad: https://medshieldmovement.co.za/crunchy-cabbage-salad-thats-delicious-and-filling/