Broad Bean, Feta and New Potato Filo Tart

Summer is the time for quick and easy light meals, whether for lunch or supper, and to make the most of summer produce it is good to use seasonal vegetables which are at their peak. I picked these broad beans at the local pick your own fruit and vegetable farm. Stored in a cold garage, they have lasted over a week since picking and now needed to be used in a recipe. My broad bean, feta and new potato filo tart is delicious for a light meal and so quick and easy to make.

A free form tart is quite tricky so I made this filo tart in a roasting tray, using the edges of the tray to create the edges of the tart. Slip a few strips of parchment in the base of the tray before you start layering the filo pastry sheets so that you can use them to lift the tart out of the tray after baking.

Freshly picked broad beans, new potatoes (dug from the vegetable patch and left over from dinner the previous day), some feta (I used light feta style cheese to reduce the calories), and a few filo pastry sheets are all you need to put together this broad bean, feta and new potato filo tart. Add some freshly picked mint leaves if you have it growing in your garden to serve.

Feta and broad beans are both enhanced by the addition of mint. If you have more broad beans left over you might also want to try my broad bean, pea and mint hummus too. The saltiness of the feta goes so well with the creamy broad beans and the crunch of pastry.

I like to serve this tart with a green salad for lunch, since it is quite light you can serve half the tart per person if you like, as we do. Or, if you are more restrained and have a lighter appetite, a quarter of the tart might be enough for you, especially if served with more than just a green salad, perhaps add in a couscous or rice salad. I love butternut squash and giant couscous salad.

Deliciously crispy on the outside and full of summery flavours, it is a great recipe to make for picnics too. I’d make it the same day so it doesn’t go soft in the fridge. You can also reheat it for 15 minutes in a low oven if you want to serve it warm the next day.

More broad bean recipes from food blogging friends you should check out this summer:

• broad bean, fennel and baby carrot pilaf from The Veg Space
• fine and broad beans with anchovies,, onions, tomato and quinoa from Family Friends Food
• minted broad bean spread from Tin and Thyme
• barley risotto with a spring zing from Thinly Spread
• marinated broad beans from The Hedge Combers
• fusilli with broad beans, mascarpone and thyme from Bangers & Mash
• broad bean and pea medley with feta cheese from Lavender and Lovage

Broad Bean, Feta and New Potato Filo Tart

A light summery tart

5 from 1 vote

Print Rate

Course: Lunch

Cuisine: Mediterranean

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4

Calories: 315kcal

Author: bakingqueen74

Ingredients

• 150 g broad beans shelled
• 4-5 large new potatoes cooked and sliced
• 4 sheets filo pastry
• 5-6 tsp olive oil
• 100 g light feta cheese
• black pepper to season
• 5-6 fresh mint leaves to serve

Instructions

• Cook the broad beans in a large pan of boiling water for approx 5 minutes. Then drain, pour into cold water and remove the skins. Set aside to cool.
• Preheat your over to 180 degrees C.
• Take your roasting tray (I used a deep one) and spread 1 tsp of olive oil on the base.
• Fold a few strips of parchment paper across the base of the tin so you can get the tart out after baking more easily.
• Unfold the first sheet of filo pastry and place in the tray. Pour 1 tsp of olive onto the pastry and spread it over carefully. Then place the next sheet on top and again pour on the oil and spread it out. Do this with each of the four sheets, finishing with oil.
• Scrunch the edges of the pastry to make an edge.
• Put the sliced new potatoes on the base of the tart on top of the filo pastry sheets.
• Crumble over the feta cheese and then pour on the cooked broad beans.
• Season with pepper and drizzle over the last teaspoon of olive oil.
• Put the tray in the oven and bake for approx. 25 minutes until golden.
• Garnish with the mint leaves and serve with your favourite salads.

Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Sending this over to One Potato Two Potato with Helen from Family Friends Food and Michelle from Utterly Scrummy

and to Meat Free Mondays with Jac from Tinned Tomatoes

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