Courgette and aubergine filo tarts

Courgette and aubergine filo tarts

By
From
Kitchin Suppers
Makes
9
Photographer
Laura Edwards

I love to serve these tarts as an accompaniment to roast lamb, but it’s also a good recipe to have up your sleeve for a starter. Or you can serve a couple of them with a salad and rustic bread as a vegetarian main course. Vary the vegetables according to the season, and as you fancy.

Ingredients

Quantity Ingredient
50g butter, melted
250g ready-made filo pastry
olive oil, for cooking
1 aubergine, sliced
sea salt
freshly ground black pepper
1 teaspoon ground cumin
2 courgettes, sliced
1 garlic clove, peeled and sliced
100g cherry tomatoes, halved
1 tablespoon basil, chopped, plus a few torn leaves to finish
1 tablespoon black olives, chopped
100g mozzarella, diced
1 teaspoon dried herbes de provence

Method

  1. Heat the oven to 180°C. Brush a 9-hole non-stick Yorkshire pudding tray with melted butter.
  2. Lay one filo sheet on a board and brush with melted butter, then place another sheet of filo pastry on top and brush with butter again. Cut out 12 cm squares and use a pair of filo squares to line each mould. Repeat this process to line the remaining moulds. Bake in the oven for 5 minutes until golden.
  3. Meanwhile, heat a non-stick frying pan over a medium heat and add a generous drizzle of olive oil. When hot, add the aubergine slices, season with salt and pepper and sprinkle with the cumin. Cook, turning as necessary, until slightly golden on both sides, then remove to a sieve with a slotted spoon and leave to drain.
  4. Heat a little more oil in the pan, then add the courgette slices and cook, turning to colour both sides, for 3–4 minutes. Remove and place with the aubergine to drain off excess oil.
  5. Put the aubergine and courgette into a large bowl. Add the garlic, cherry tomato halves, chopped basil and olives and toss together.
  6. Now divide the vegetable filling evenly between the filo cases. Top with the mozzarella and sprinkle with the dried herbs. Bake for 6–8 minutes until the mozzarella is melted and bubbling. Serve scattered with a few torn basil leaves.
Tags:
The Kitchin Restaurant
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