Category :
Serves : 4
Preparation time : 15 minutes
Cooking time : 20 minutes
These savoury tarts are easy to make and are great for picnics.
Ingredients
Chickpeas, canned, drained, 1 400g can(s) (drained), rinsed
Tomato passata, 1 cup(s)
Feta cheese, reduced fat, 100 g, crumbled
Coriander, 5 sprig(s), chopped
Black pepper, ground, 1 pinch(s), freshly ground
Eggs, raw, 1 60g egg(s)
Filo pastry, uncooked, 4 sheet(s)
Olive oil spray, 3 spray(s)
Dill, fresh, 1 tablespoon(s) (edible portion)
Sweetcorn, canned , drained, 1 cup(s)
Cooking instructions
Preheat oven to 180ºC . Place the chickpeas in a mixing bowl and mash witha fork. Add the passata, fetta, corn, dill and coriander and mix together well. Season with pepper to taste then stir in egg.
Lay a sheet of filo on the bench, keeping the remainder covered to prevent them from drying out. Spray the sheet lightly with oil and fold in half. Repeat this once then cut in half, giving you 2 rectangles of pastry.
Spray a muffin tin lightly with oil and line each mould with a filo piece, pressing it down around the base and edges. Fill the moulds evenly with the chickpea mixture and bake for 20 minutes or until the pastry is golden brown.
Each serving contains 2 tarts.
| Nutrition Details |
| Energy | 252.3 cal
1052.4 kJ |
| Total Fat | 8.5g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 807.4mg |
| Total Carbohydrates | 26.0g |
| - Dietary Fibre | - |
| - Sugars | - |
| Protein | 15.4g |
| Potassium | 403.2mg |