This pastry tart is full of beautiful Greek flavours, with haloumi, oregano and tomatoes. Pop in the oven for a super-simple vegetarian dinner that will soon become a family favourite.
Ingredients
- 400g fresh ricotta, crumbled
- 150g haloumi, coarsely grated
- 1/4 cup fresh oregano leaves, chopped, plus extra, to sprinkle
- 1 lemon, rind finely grated
- 1 egg, lightly whisked
- 8 sheets filo pastry
- 1 tablespoon almond meal
- 250g tomato medley mix, halved
- 1 large truss tomato, thinly sliced
- 1 tablespoon extra virgin olive oil
- Salad leaves, to serve
Method
- Step 1Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the ricotta, haloumi, oregano, lemon rind and egg in a large bowl. Season. Stir to combine.
- Step 2Lay 1 filo sheet on prepared tray. Spray well with olive oil. Top with another sheet and spray with oil. Repeat with remaining filo to create a stack. Sprinkle with almond meal. Top with ricotta mixture, leaving a 4-5cm border. Top with tomatoes. Sprinkle with extra oregano. Fold in the filo border and spray with oil. Drizzle the tomatoes with extra virgin olive oil and season. Bake tart for 25-30 minutes or until golden and crisp. Serve with salad leaves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1689 kj
Energy
23g
Fat Total
11g
Saturated Fat
3g
Fibre
24g
Protein
21g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine
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