12 British Medium Vine Tomatoes, halved
1tbsp olive oil
200g young spinach, washed
270g pack filo pastry sheets, thawed if frozen
100g butter, melted
2 x 125g balls mozzarella, sliced
150ml single cream
Salt and freshly ground black pepper
Basil leaves, to garnish
This gorgeous main course tart is made with filo pastry brushed with melted butter – filled with oven-roasted British vine tomatoes with wilted spinach, mozzarella and basil.
Prep time: 25 minutes
Cooking: 30 minutes
Suitable for vegetarians
1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.
2. Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.
3. Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing them as you layer them. Gather and scrunch the edges, bringing them together to form a border.
4. Squeeze the excess moisture from the spinach, then arrange on the tart with the tomatoes and mozzarella. Beat the eggs and single cream together and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve, garnished with basil leaves.
Cook’s tip: It’s easy to make this tart for 4 people – simply halve the quantities and reduce the size of the tart.
Did You Know?
British Tomato growers use an army of over 40 million beneficial predatory bugs called Macrolophus in summer to keep pests out of their crops, reducing the need for chemicals.