Roasted
Mediterranean Tartlets
Makes 6
1 pt each
1 aubergine,
diced
1 red pepper,
diced
1 yellow
pepper, diced
1 small red
onion, sliced into thin wedges
2 courgettes,
sliced
2 cloves
garlic, finely chopped
2 sprigs
rosemary
salt &
pepper
1 tbsp
balsamic vinegar
175g cherry
tomatoes, halved
frylight
3 sheets
Jusrol filo pastry (2pts per sheet)
Preheat oven
to Gas 6/200ºC
Place veg
(except tomatoes) and garlic in a bowl and toss with the rosemary, seasoning
and balsamic vinegar.
Arrange on a
foil lined baking sheet and spray evenly with frylight. Oven roast for 20
mins, add the tomatoes and cook 5 mins.
Take first
sheet of filo and spray with frylight. Cut into 6 squares approx 4"
across. For each tartlet use 3 squares of filo. Ease the base squares
into tartlet tins. Place second and third on top at different angles.
Line each tin
with a little scrunched up foil and bake for 8 mins. remove foil and cook
2-3 mins more until golden and crispy.
Fill tartlets
with the roasted veg and serve hot or cold with salad.
