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Frying Pan Filo Tart with Veggie and Feta Filling Recipe

★★★★★

4.6 from 104 reviews
  • Author: Cleo
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delicious and vibrant frying pan filo tart packed with fresh spring vegetables, creamy butter beans, and tangy feta, all wrapped in crispy golden filo pastry. This easy-to-make dish combines sautéed spring onions, courgettes, peas, and mint with a light crème fraîche filling, perfect for a light lunch or dinner.

Ingredients

Scale

Vegetables and Filling

  • 2 tbsp olive oil
  • 4 spring onions, sliced
  • 1 courgette, halved lengthways and sliced
  • 100g frozen peas
  • 100g sugar snap peas or mangetout, trimmed
  • 400g can butter beans, drained
  • 150ml reduced-fat crème fraîche
  • ½ small bunch of mint, leaves picked and chopped
  • ½ lemon, zested

Pastry and Topping

  • 3 sheets filo pastry
  • 1 egg, beaten
  • 25g feta, crumbled

To Serve

  • Salad leaves (optional)

Instructions

  1. Prepare the Vegetables: Heat ½ tbsp olive oil in a 20cm-wide skillet or ovenproof frying pan over medium heat. Add the sliced spring onions and courgettes, frying gently for 5 minutes until they are lightly golden and tender.
  2. Cook the Peas: Stir in the frozen peas and sugar snap peas, cooking for a few more minutes until the peas have defrosted and are heated through.
  3. Add Butter Beans and Sauce: Add the drained butter beans, reduced-fat crème fraîche, and 50ml water to the pan. Stir well, then let the mixture bubble gently for 2-3 minutes until the sauce thickens and coats the vegetables nicely.
  4. Mix in Herbs and Zest: Transfer the vegetable mixture to a bowl and stir in the chopped mint and lemon zest. Season the mixture with salt and pepper to taste.
  5. Prepare the Filo Pastry Base: Clean the pan used earlier, then preheat your oven to 200°C (180°C fan)/gas mark 6. Brush 1 tbsp olive oil all over the filo sheets and stack them. Press the filo stack into the base of the frying pan, letting plenty of pastry hang over the sides. If desired, cut the filo sheets in half to line the pan more easily.
  6. Combine Egg and Filling: Mix the beaten egg into the vegetable and crème fraîche mixture to bind it together.
  7. Assemble the Tart: Spoon the filling evenly over the filo base. Scatter the crumbled feta on top. Then carefully scrunch the overhanging filo up around the edges to form a rustic crust. Brush the exposed pastry with the remaining olive oil to help it crisp up.
  8. Crisp the Base: Return the pan to stove heat and cook for 5 minutes to crisp the filo base before baking.
  9. Bake the Tart: Transfer the pan to the preheated oven and bake for 20-25 minutes until the filo is golden and crisp and the filling has set firmly.
  10. Serve: Slice the tart into wedges and serve warm, optionally accompanied by fresh salad leaves.

Notes

  • For an easier version, omit the egg, brush the filo sheets with oil, scrunch them, and cover the filling before baking to create a filo-topped pie.
  • Leftover filo pastry can be used for quick feta and spinach parcels, perfect for lunchboxes or picnics.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: British

Keywords: filo tart, spring vegetable tart, butter bean tart, vegetarian tart, crispy filo, light lunch, easy vegetarian

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Find it online: https://cleobrixton.com/frying-pan-filo-tart-with-veggie-and-feta-filling-recipe/