#ABloggingGoodTime Week 112
29th November 2018
Christmas Gift Ideas for Acquaintances
30th November 2018
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I know we’re in Winter and it’s all about the pies and stews and whacking out the slow cooker but it’s also nice to still have a few lighter dinners because we can always bulk them out with a few carbs if needed, can’t we?! I wasn’t necessarily going to post this recipe, BUT i popped a quick photo on my social media when I had this for dinner the other night, and the vote was unanimous for the recipe and so I thought it would be rude not to oblige. Basically this is my recipe for Tomato, Garlic and Mozzarella Filo tart which is basically like a pastry pizza (epic right?!) what’s even better is that it is really easy to make it as a gluten free or low fodmap meal as well! So here it is for your delight, the easy recipe that’s ready in minutes…

Ingredients (Serves 4-6):

a glass bowl with olive oil in it and a bottle pouring into it with fresh olives next to the bowl1 Pack of Filo Pastry (for gluten free or low fodmap use rice paper)

500g of Mixed tomatoes, halved

250g of Mozzarella, cut into medium sized chunks

Oregano

Olive Oil infused with garlic

Salt and Pepper

a bowl of different types of tomato

Method:

  1. Preheat the oven to 180 degrees. Take a large baking sheet (or if using rise paper take individual tart tins) and grease with the garlic infused oil. Gradually layer up the filo pastry, putting a little of the garlic oil in between each layer. You need at least 4-5 layers covering the whole tin or it will be too soggy.
  2. Once you’ve layered up, scrunch in the filo that goes over the edges of the tin to make a border. Now pop your halved tomatoes over the top making sure you cover the whole surface of the filo.
  3. Next sprinkle some oregano over the top (about 1-2 tsp) and some salt and pepper. Then dot your chunks of mozzarella around the tart so that when it melts it will spread out.
  4. Pop it into the over for between 20-30 minutes. You want the filo to crispen and the moisture to be absorbed from the mozzarella to leave a crisp filo that will cut and lift out easily but leaving ooey gooey cheese.

We like to serve this with Dirty Mash ( boil the potatoes then crush them slightly until they pop open and mix with butter salt and pepper) and green beans or you could try it with garlic bread. Whilst this recipe doesn’t freeze, it does keep for up to 48 hours in the fridge for leftovers the next day!

If you liked this recipe why not take a look at my Vegetarian Beef Bourguinon – it’s one not to miss!

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