Oven-roasted Tomato, Spinach and Mozzarella Tart

Name: Oven-roasted Tomato, Spinach and Mozzarella Tart
Yield: 8
Cuisine: British
Ingredients: 12 British medium vine tomatoes, halved; 1 tbsp olive oil; 200g young spinach, washed; 270g pack filo pastry sheets, thawed if frozen; 100g butter, melted; 2 x 125g balls vegetarian mozzarella-style cheese, sliced; 2 free-range eggs; 150ml single cream; Salt and freshly ground black pepper; Basil leaves, to garnish

Serves: 8

Know your nutrients

Calories

351 -

Fat

22.7g -

Saturates

13.2g -

Sugars

6.8g -

Salt

0.75g -

Protein

11.7g -

Carbs

24.8g -

Fibre

2.4g -

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Delicious bake, equally suited to a dinner party or a quiet night in.

Oven-roasted Tomato, Spinach and Mozzarella Tart Recipe: Veggie

Ingredients
Method

Ingredients:

12 British medium vine tomatoes, halved
1 tbsp olive oil
200g young spinach, washed
270g pack filo pastry sheets, thawed if frozen
100g butter, melted
2 x 125g balls vegetarian mozzarella-style cheese, sliced
2 free-range eggs
150ml single cream
Salt and freshly ground black pepper
Basil leaves, to garnish

method:

Preheat the oven to 180C/350F/Gas 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.
Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.
Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing as you layer them. Gather and scrunch the edges, bringing them together to form a border.
Squeeze the excess moisture from the spinach, then arrange it on the tart with the tomatoes and vegetarian mozzarella-style cheese. Beat the eggs and single cream together, and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve garnished with basil leaves.

Print Recipe www.britishtomatoes.co.uk/