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Chargrilled vegetable filo tarts
Chargrilled vegetable filo tarts
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Succulent vegetable filo tarts with flavorful vegetarian sausages for a satisfying, low-fat meal.
Ingredients:
  • 3 (about 330g) zucchini, thinly sliced lengthways
  • 1 red capsicum, quartered, deseeded
  • 4 vegetarian sausages
  • 12 sheets filo pastry
  • Light sour cream, to serve
  • 2 green shallots, ends trimmed, thinly sliced
  • Salt & freshly ground black pepper
Instructions:
  • Preheat the oven to 200°C and a chargrill pan on high heat. Lightly spray zucchini, capsicum, and sausages with olive oil. Grill for 2-3 minutes per side until charred, tender vegetables, and fully cooked sausages. Transfer to a plate, then slice capsicum and sausages into 2cm-thick pieces. Combine everything in a large bowl.
  • Lay the filo sheets on a clean surface, cover with a tea towel and a damp cloth to prevent drying out. Lightly spray one sheet with olive oil, layer another sheet on top and repeat the process for a total of 3 sheets. Fold the filo in half to form a square. Place a portion of the vegetable mixture in the center, fold the sides to enclose the filling partially. Transfer to a baking tray. Repeat this process for the remaining filo sheets and vegetable mixture. Spray the tarts with olive oil and bake until the pastry is light golden, around 15 minutes.
  • Finish the tarts with a dollop of tangy sour cream, sprinkle with shallots, season with salt and pepper, and enjoy right away.

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