Photo: Gabriel Gurrola
Vegetable filo pastry tart recipe
9 ingredients
20 min + 35 min
4 people
openrecipes
A 'low carbon' tart recipe from Arthur Potts Dawson, combining carrot, courgette, and a double cream custard on top of a filo base.
Estimated Nutrition (whole recipe, rough)
398
Calories
15g
Protein
34g
Fat
10g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 carrot
- g courgette
- 100 celery
- g feta cheese
- 100 eggs
- g double cream
- 150 sheets filo pastry
- g light olive oil
- 4 sea salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes