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Roasted Vegetable Filo Tart

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About this recipe

Bursting with vegetables and grilled Garlic and Herb Whirl™, these delicate pastries are a great starter for dinner or finger food at your next party.


  • 8 large sheets of filo pastry
  • Melted butter
  • 1 red onion peeled
  • 1 large red pepper deseeded
  • 1 courgette
  • 1 small aubergine
  • Olive oil
  • Mixed herbs
  • 4 thick slices of Herb & Garlic Whirl™
  • Salt/Pepper


  1. Cut vegetables into fairly large even sized chunks.
  2. Place in a roasting tin, drizzle generously with olive oil and sprinkle with herbs.
  3. Roast in a hot oven until golden brown.
  4. Line 4 small fluted flan tins or dishes with filo pastry, use 4 layers of pastry for each tart and brush each layer with melted butter.
  5. Bake tarts in a hot oven until a light golden brown
  6. Fill each tart with hot roasted vegetables. Place a slice of whirl on top and grill until cheese has just melted
  7. Serve as light lunch or starter