Vegetable Filo Pastry Tart

This Vegetable Filo Pastry Tart recipe is easy to make and truly delicious and show how to cut the carbon calories in your kitchen.

Good Energy has teamed up with Arthur Potts Dawson for a second year to encourage a low-carbon approach to cooking.

Vegetable tart

I was set a challenge to cook one of Arthur's four new recipes. With the mention of Feta in the ingredients, for me it was easy to choose, Vegetable Filo Pastry Tart it had to be.

Scrummy yummy feta cheese with very slightly crunchy vegetables in a creamy sauce, all encased in crispy filo pastry; seriously what's not to like?!

More about Good Energy Cooking:
Food and the environment are both important aspects of our daily lives, and the two are inextricably linked.

Good Energy, the UK’s leading 100% renewable electricity supplier, has teamed up with green chef Arthur Potts Dawson for the second year running to teach people about low-carbon cooking.

Both Good Energy and Arthur believe we can all do our bit for the environment by adopting a low-carbon approach to cooking and food whether that is the way we source, prepare or cook our food.

From how we power our kitchen through to the choices we make about the food that we eat, both Good Energy and Arthur believe we can all make small differences that can go a long way to positively impact our planet.

Arthur has created four recipes which are not only delicious and healthy but also take into account the environmental impact of the choices we make when shopping for, storing and cooking food.

Vegetables in filo ready for the oven

Filo Pastry

Eco Tip!
When the oven is on, make the most of it by cooking several dishes at the same time.

Plus when you switch the oven off you can use the residual heat to make croutons, dry herbs and chillies.

The leftovers from this tart make a great packed lunch the next day.

Lunch and Brunch,

Vegetable Filo Pastry Tart

Vegetable Filo Pastry Tart

Yummy vegetable filo pastry tart with feta is an easy lunchtime meal. Serve with a nice green salad.

Because I just can't help myself titivating recipes, I grated over some Parmesan before baking.


  • 100g carrot
  • 100g courgette
  • 100g celery
  • 150g feta cheese
  • 4 eggs
  • 100ml double cream
  • 6 sheets filo pastry
  • 50ml light olive oil
  • sea salt and pepper


  1. Preheat oven to 190 degrees.
  2. Lightly brush a 10-inch fluted tart casing with olive oil. Place raw vegetables in a steamer, and cook until tender but with a slight crunch, for about 3 to 5 minutes.
  3. In a large bowl combine eggs, cream, feta cheese and seasoning. Mix the cooled steamed vegetables into the egg mixture.
  4. Bring each layer of filo towards the centre of the tart and then lay another two on top.
  5. Lay 4 sheets of filo pastry into the prepared tart case, making sure the pastry covers the edges of the tart case, and brush lightly with olive oil. 
  6. Spoon in the vegetable mixture and lay the final 2 sheets of pastry on top of the vegetable mix. Lightly brush the top with olive oil and season with sea salt. 
  7. Bake in preheated oven for 30 minutes.
  8. *And for no particular reason (other than I just can't help myself titivating recipes) I grated over some Parmesan before baking.
Created using The Recipes Generator

1 comment

  1. Is my kind of tart,and i love how beautiful looks the phylo dough here.very healthy and fresh


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