Mozarella and Vegetable Tarts

Mozarella And Vegetable Tarts

Some days are for lengthy recipes and hours in the kitchen. Some days you and your body just need honest food. When it’s one of those other days, these easy-to-do tarts mozzarella will have your back.

These tarts are a step up from the standard frittata. They look a little bit more fancy but don’t take any more effort. The beauty of them is that they come up as one of the healthiest meal options you can give yourself quickly with a balanced dose of carbohydrates, protein, and healthy fats as well as all the micronutrients your body needs to stay nourished. A ‘slap dash’ meal that is mediocre on the nutrition front is okay every now and again but over a long period of time, habits should lie in reaching for meals such as these that contain everything you need without being too difficult to prepare.

Mozzarella and Vegetable Tarts

1 small red onion, cut into four wedges with the skin left on
1 small sweet potato, cut into 1cm cubes
700g butternut pumpkin, cut into 1cm cubes
1/2 a head of broccoli, chopped into small florets
Chilli flakes (optional)
2 cups baby spinach
6 cherry bocconcini balls
6 eggs
2 tbsp dijon mustard
1/4 cup of greek yoghurt or milk
4 sheets of filo pastry
Salt and pepper

  1. Heat your oven to 180 degrees and line a baking tray with baking paper. Place the onion wedges (skin up), sweet potato, pumpkin, and broccoli on the baking tray and coat everything in olive oil, salt and pepper. Roast for around 30 minutes or until everything is soft and golden.
  2. While your vegetables are cooking, wilt your spinach in a frypan over a low heat until the spinach is completely soft. Toss with salt, pepper, and chilli flakes and set aside. Then, crack your eggs into a bowl and whisk them together with the yoghurt or milk, dijon mustard as well as salt and pepper then set aside.
  3. Prepare a muffin tray (with 6 muffin slots) by greasing it with butter or oil. Place your four sheets of filo on top of each other then cut the whole sheet into six equal sized pieces. Line each muffin slot with the filo to form the case of your tarts.
  4. Once your vegetables are cooked, divide them amongst the six filo cases (be sure to take the onion skin off and peel them apart!) along with the spinach. Pour the egg mixture into each cup (there should be enough to fill them almost to the top) and top each one with a bocconcini ball (these will melt into the tarts), salt and pepper. Place them into the oven to cook for 20 minutes or until the top is nicely golden and the egg is fully cooked through.
  5. Remove them from the muffin tray and serve immediately. Alternatively, store them in an airtight container in the fridge for 5 days.