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  COOKING TIME

50 minutes

  MAKES

Two to four servings

  DIFFICULTY

Intermediate

  NUTRITION

Balanced

Brie Filo Tart

If you are trying to slim, but still love ‘real food’ then why not cut out all that pastry and do something Filo? Yes, this has a lot of butter in it, and some cheese, but it would be more or less the same if it was made in pastry!

It’s a great dish, and makes a brilliant lunch!

In today’s podcast, Paul and Diana show you how easy it is to make your own.

LISTEN NOW

PODCAST NOTES

You will need

 

2 sheets of filo, cut in half

 

1/2 leek, chopped

 

1 large Spring Onion (Scallions)

 

1/2 Red Pepper

 

3 slices of Brie from a wedge, each cut in half

 

1 tablespoon parsley, chopped

 

2 eggs

 

180 ml milk

 

25 g butter

 

 

Melt the butter and use some of it to butter the filo, which is then put into a well oiled sandwich tin, 20 cm by about 2 cm. Overlap the the filo to make a good base

 

 

Preheat the oven to 180C, 350F, Gas 4

 

 

Put the vegetables into a pan with the butter and sweat slowly until cooked through

 

 

Beat the eggs into the milk and mix in the parsley

 

 

Spoon the veg onto the filo, then lay the Brie on top

 

 

Pour over the egg and milk and bake for 30 minutes

DISCOVER MORE ON THE PODCAST

These delicious meals will broaden your menu so try something new today!