Ratatouille Filo Tart

While we’ve been on the Hairy Bikers’ diet we’ve occasionally been allowed to use a few sheets of filo pastry but always end up with some leftover and I’m not always sure how to make something low-calorie with the pastry. Tonight I decided to try a roasted vegetable tart and while searching for recipes I came across this one from Jamie Oliver for a spinach tart. I had already bought the veggie ingredients, so I decided to use the idea of wrapping up the filling in pastry, and make a veggie, ratatouille tart.

To keep it low-calorie I used v little oil when frying the veggies and then just added a can of chopped tomatoes, a tsp of paprika and lots of black pepper. To give the tart an extra kick of flavour I spread a tsp of pesto across the tart base before adding the filling.

I then cooked it at about 180-190 degrees for 20 minutes until the pastry turned golden brown and crispy!

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I used courgettes, red onions, red pepper, and aubergine, mixed with chopped tomatoes and paprika to make the filling

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Thinly spread pesto adds some extra flavour to the dish

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The pastry should be golden and crisp, and make a nice crunchy sound as you cut in to it

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Chicken and Leek Tangle Pie

I know I’ve already posted about this pie once but it’s become a firm favourite in our house and I couldn’t resist taking more pictures of it using my new iPhone! Eeek! I’m a bit late to the game when it comes to Instagram so be prepared for lots of insta-fied photos in the coming posts!

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I love the graduated colour of the leeks – so pretty!

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Sweat the leeks, onions and garlic until they start to soften, then add 100ml water and 100ml white wine and crumble in a stock cube

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Once you’ve cooked the chicken, dust it in flour then add the onion and leek mix, salt and pepper and creme fraiche.

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Crinkle up the filo pastry sheets and scrunch on top of the pie mix, bake in the oven for half an hour

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Delicious!