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  • Sarah Rainey

Crispy filo tart

Stuck for lunch ideas? This crispy filo tart is the perfect Spring staple (is it Spring yet? Please say it is...). Zingy green pesto, bubbling hot in the middle and topped with crispy sundried tomatoes, surrounded by layers of golden flaky filo pastry. I bet you're hungry just reading that. I am.

You can eat this little number hot, cold, or somewhere in between, with a leafy salad on the side. Go on, you know you want to tuck in right NOW.

Serves 4


5 sheets of filo pastry

140g green pesto

60g sundried tomatoes, drained


Grease a shallow round pie or tart dish (approx 30cm diameter) with a little butter or oil. Preheat the oven to 200C (fan 180C).

Unroll the sheets of filo and lay four of them, one at a time, across the base of the pie dish, crumpling any overhang inwards to make a raised edge. Rotate the filo as you build up the layers so there’s an edge the whole way round by the end.

Spoon three-quarters of the pesto into the centre and use a spoon to spread it out. Rip up the final sheet of pastry and roughly crumple the pieces over the top. Scatter on the sundried tomatoes and blobs of the remaining pesto. Brush a little oil (from the jar of tomatoes) over the whole tart.

Bake for 30 minutes, until the pastry is golden and the pesto bubbling. Watch it carefully so it doesn’t burn. Eat hot or cold – it’ll keep for a few days in the fridge.

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