Mixed vegie tartlets
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Time to make:
35 mins, prep 10 mins, cook 25 mins
$2.90 per serve
(at time of publication)
Full ingredients list:
- 400g baby potatoes, quartered
- 6 sheets filo pastry
- 1 red onion, finely chopped
- 1 teaspoon Tuscan seasoning
- 6 medium mushrooms, sliced
- 2 cups baby spinach leaves
- 3 eggs
- 3/4 cup light evaporated milk
- 50g pine nuts
- 1/2 cup grated reduced-fat cheddar or tasty cheese
- large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Cook potatoes in a saucepan of boiling water for 8–10 minutes.
Step 2 On a cutting board, stack filo sheets and cut into quarters. Layer the bases of 4 small flan dishes with filo, scrunching slightly. Spray with oil. Bake for 7–8 minutes.
Step 3 Meanwhile, spray a large frying pan with oil and cook onion and Tuscan seasoning for 4–5 minutes, or until softened. Add mushrooms; cook for 3 minutes. Drain potatoes and add to frying pan with spinach.
Step 4 In a bowl, beat together eggs and milk. Divide vegies between dishes. Pour over egg mixture and sprinkle with nuts and cheese. Bake for 10–15 minutes, until golden. Serve with a salad.
Instead of 4 individual dishes, use a large flan dish and bake for 10 minutes in step 1. Try using sweet potato and asparagus, too.
About this recipe
First published: December 2010