Steamed Vegetable Filo Tarts

Vegetable Filo Tarts filled with a decadent ginger sauce

My recipe is:

  • Lighter option

Why should your recipe win?
I will continue the 'method' here as will not let me add anything.... 4. Mix the creme fresh and chopped dill, season to taste. Heat until mix bubbles and spoon into cases..Serve. WHY SHOULD MY RECIPE WIN? It is an easy light basically no 'fiddly' bits and bobs in preparation and uses basic cheep ingredients.

  • Total time: 20 minutes prep + 15 minutes cooking

Serves: 4


  • 225g/8 oz mushrooms (sliced)
    115g/4 oz oyster mushroom (sliced)
    1 corgette (sliced)
    30 ml/2 tablespoon fresh dill chopped fine
    3 shallots sliced thinly
    2 garlic cloves crushed
    15ml/1 tablespoon grated fresh ginger
    200g/7oz creme fresh
    salt and pepper to season.
    Dill and /or Parsley sprigs to garnish

    For the Case...

    4 sheets fillo pastry
    40g/3 tablespoon of melted butter.

    Serve with a fresh green salad or on it's own as a starter


  1. 1. Cut the filo pastry into four and using a 4 x yorkshire pudding tray line the tin. Each layer of pastry should be brushed with melted butter and layered in a 'star' shape 2. Heat the oven to Gas5/375f/190c and bake the 'cases' until golden brown and crisp. Leave to cool. 3. Prepare the filling by heating the oil in a shallow pan, saute the ginger, garlic and shallots for 2 minutes...adding the mushrooms and corgettes for another 3 minutes. 4. Mix in the creme fresh and chopped dill and