Vegetarian sausages taste fantastic and are low in fat. They add a meaty-type flavour to these delicious vegetable filo tarts.
- Preheat oven to 200°C. Preheat a chargrill pan on high. Lightly spray both sides of the zucchini, capsicum and sausages with olive oil spray. Cook the zucchini, capsicum and sausages for 2-3 minutes each side or until vegetables are tender and charred and the sausages are cooked through. Transfer to a plate. Cut the capsicum into 2cm-thick slices. Cut the sausages diagonally into 2cm-thick slices. Combine the capsicum, zucchini and sausage in a large bowl.
- Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 filo sheet with a little olive oil spray. Top with another filo sheet and spray with olive oil spray. Repeat with a third filo sheet and olive oil spray. Fold filo in half crossways to make a square. Place one-quarter of the vegetable mixture in the centre of the filo square and roughly fold in the sides to partially enclose the filling. Place on a baking tray. Repeat, in 3 more batches, with the remaining filo, olive oil spray and vegetable mixture. Spray tarts with olive oil spray and bake in oven for 15 minutes or until pastry is light golden.
- Top tarts with a dollop of sour cream and sprinkle with shallot. Season with salt and pepper and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set