You will love this filo pastry tart recipe, filled with delicious vegetables and feta cheese. It is easy to make and is guaranteed to impress!
*Post updated October 2025
Good Energy has teamed up with Arthur Potts Dawson for a second year to encourage a low-carbon approach to cooking.
With the mention of feta cheese in the ingredients, for me it was easy to choose, a 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?!
The leftovers from this tart make a great packed lunch the next day.
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 top supplier of 100% renewable electricity, has partnered with green chef Arthur Potts Dawson to educate people on low-carbon cooking.
Good Energy and Arthur both believe we can help the environment by adopting a low-carbon approach to food and cooking, from sourcing ingredients to preparing and cooking meals.
From how we power our kitchen to the choices we make about the food we eat.
They believe we can all make small differences that can go a long way to positively impact our planet.
Arthur has created four recipes that are not only delicious and healthy but also consider the environmental impact of the choices we make when shopping for, storing and cooking food.
Baking equipment
You will need a 10-inch loose-bottomed tart tin; otherwise, the tart will break when trying to remove it after baking.
Pictured just out of the oven - delicious, crunchy filo pastry!
Eco tip!
Make the most of your oven's heat by preparing multiple dishes at once while it's still hot.
Additionally, when you turn off the oven, you can take advantage of the residual heat to make croutons, dry herbs, and chillies.
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⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Vegetable Filo Pastry Tart
A delicious vegetable filo pastry tart with feta is a great lunchtime meal.
Ingredients
- 100g carrot - peeled and sliced, then halved
- 100g courgette - sliced and cut into quarters
- 100g celery - ribs removed and chopped thinly
- 150g feta cheese
- 4 eggs
- 100ml double (heavy) cream
- 8 sheets of ready-made filo pastry
- a little grated Parmesan cheese - for sprinkling over the top before baking
- light (mild) olive oil
- sea salt and pepper
Instructions
- Lightly brush a 10-inch fluted tart casing with olive oil.
- Place the raw vegetables in a steamer and cook them until tender with a slight crunch, about 5 minutes. Then, season with salt and pepper. Once done, leave to cool completely.
- In a large bowl, whisk together the eggs, cream, and feta cheese. Gently fold in the cooled steamed vegetables until well combined.
- Lay 4 sheets of filo pastry into the prepared tart case, making sure the pastry overlaps the edges of the tart case, and brush lightly with olive oil.
- Spoon the vegetable mixture into the tart, then fold each layer of filo toward the centre to cover the filling.
- Scrunch up the remaining sheets of pastry and place over the top. Lightly brush with olive oil and season with sea salt.
- Sprinkle the Parmesan on top and bake in a preheated oven for 30 minutes, or until fully cooked.
Is my kind of tart,and i love how beautiful looks the phylo dough here.very healthy and fresh
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