Roasted vegetable filo tart

Perfect for entertaining.

  • 1 hr 10 mins cooking
  • Serves 6
  • Print
Crispy filo pastry provides a light base for this vegetarian tart. Loaded with roasted tomatoes, capsicum and salty fetta, this is sure to please.
Looking for more savoury tarts?


Roasted vegetable filo tart
  • 6 (450g) cherry or roma tomatoes, quartered
  • 1 small (100g) red onion, sliced thickly
  • 2 small yellow capsicums (300g)
  • 2 small red capsicums (300g)
  • 100 gram fetta cheese, crumbled
  • 1 tablespoon finely shredded fresh basil
  • 9 (sheets) filo pastry
  • cooking-oil spray


Roasted vegetable filo tart
  • 1
    Preheat oven to 220°C.
  • 2
    Combine tomato and onion in medium baking dish. Roast about 30 minutes or until onion softens. Remove from oven; cool.
  • 3
    Reduce oven to 200°C/400°F.
  • 4
    Meanwhile, preheat grill. Quarter capsicums; discard seeds and membranes. Roast under hot grill, skin-side up, until skin blisters and blackens; cover capsicum pieces with plastic or paper for 5 minutes. Peel away skin; slice capsicum thinly. Place capsicum, cheese and basil in baking dish with tomato mixture; stir gently to combine.
  • 5
    Stack all nine sheets of filo on an oven tray, spraying every third sheet with cooking oil spray. Fold all four sides of filo stack in slightly to form 18cm x 30cm rectangular tart shell. Fill shell with vegetable mixture; bake about 15 minutes or until pastry is golden.


Serve with mixed green leaf salad.

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