Mediterranean tart
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | large | Onion |
| 2 | Red peppers | |
| 2 | teaspoons | Garlic |
| 1 | tablespoon | Thyme |
| 3½ | ounce | Feta cheese |
| 8 | ounces | Shortcrust pastry |
| Seasoning | ||
Directions
Typed for you by Kaz Dunkley
Preparation: slice the onion, deseed and slice the peppers, slice the : garlic clove
1. Preheat the oven to 200C/400F/Gas 6. Heat the oil in a large pan and gently cook the onion, peppers, garlic and thyme for 10 minutes until the vegetables are softened and golden. Season lightly and remove from the heat.
2. Roll out the pastry on a floured surface to make a 30cm/12in square Transfer the pastry to a baking sheet and spoon the vegetables into the centre. Crumbe over the feta then fold in the edges of the pastry
so the filling is partly enclosed.
3. Bake for 25 minutes until the pastry is golden brown. Serve hot with a
crisp green salad.
Per Serving:
756 Calories Fibre 3g (medium) Carbohydrate 63g (Medium) Fat 50g (High) Saturated Fat 23g (High) Protein 17g (Medium) Salt 2.39g (Medium) No added sugar
May be frozen for up to 1 month Submitted By KAZ DUNKLEY On 04-02-95