Quick Mediterranean Tart
8 x 15g/½oz sheets filo pastry
1 medium egg, beaten
2 tbsp green pesto
1 red onion, thinly sliced
1 courgette (zucchini), sliced
1 red (bell) pepper, seeded and thinly sliced
225g/8oz cherry tomatoes
50g/2oz reduced-fat Cheddar cheese, grated
salt and ground black pepper
3 tbsp chopped fresh parsley
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Lightly spray a 20 x 30cm/8 x 12in non-stick shallow baking tin with oil. Brush a sheet of filo pastry with a little beaten egg and place in the tin with the edges hanging over the sides slightly. Repeat with the remaining sheets of pastry until the tin is lined.
3 Brush the pesto sauce over the pastry base. Scatter the vegetables over the top, season lightly and sprinkle with grated cheese.
4 Bake in the oven for 20 minutes or until the pastry is crisp and golden, the vegetables are tender and the cheese has melted. Sprinkle with parsley and cut into quarters to serve.