Thai tartlets

6 servings Prep: 15 mins, Cooking: 46 mins
Rate this recipe
This crunchy stir-fry vegetarian tart recipe is perfect for a light meal.

By Food24 July 15 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

500 g phyllo pastry — at room temperature
150 g butter — melted
15 ml sunflower oil
1 kg stir-fry vegetables — Thai variety
15 ml garlic and ginger paste — and coriander
1 pineapple — peeled and cut into chunks
1 large orange — rind and juice
300 ml milk
250 g feta cheese
salt and freshly ground black pepper — to taste
Tap for ingredients
Tap for ingredients

Method:

For the phyllo nests:

Unroll 1 roll of phyllo pastry. Carefully separate the sheets (they may tear, but minimise as much as possible). Brush each sheet with melted butter. Stack 2 sheets and pull them closer.

Cover the rest with a damp towel while you are working.

With the longest side facing you, cut into 4 equal pieces. Rotate the pastry 90 degrees and slice in 3 even pieces. You should have 12 double-sheet squares of pastry.

Brush a muffin pan with melted butter and line muffin tin with phyllo pastry, making sure to use 2 squares for each hole.

I usually place the pieces in opposite directions so that you end up with a nice collar with lovely pointy bits to go golden brown in the oven.

Repeat with the rest of the phyllo pastry.

Preheat oven to 190 degrees.

For the filling and to serve:

Heat oil in a large pan or wok until the oil shimmers.

Pour Findus vegetables into pan and fry for 3 minutes, then add paste.

Stir in pineapple cubes and grated orange rind. Fry for another 2 minutes, then remove from heat.

Place a colander in the sink and pour vegetables into it. Allow to drain while you mix together egg and milk with some salt and pepper.

Spoon vegetables into phyllo nests and place now-empty pan back onto the heat.

Pour in freshly squeezed orange juice, and bring to a boil until reduced and slightly thicker.

Spoon hot orange juice over vegetables and top with egg and milk mixture.

Crumble feta cheese over each tart and bake for 30 minutes until lightly golden brown and set.

Serve with potato wedges or a salad.

Reprinted with permission of Rumtumtiggs. To see more recipes, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.