Broad Bean, Feta and New Potato Filo Tart
A light summery tart
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 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
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.
Calories: 315kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 285mg | Potassium: 431mg | Fiber: 3g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 15.2mg | Calcium: 149mg | Iron: 1.4mg