Provencal tarts

Serves 4

Per serving 118 calories, 1.2g fat
Prep time: 35 mins
Cooking time: 20 mins

Ingredients:

2 red peppers, seeded
1 red onion, cut into wedges
1 courgette, diced
1 garlic clove
2 tbsps tomato passata
1 tbsp chopped fresh herbs
4 sheets filo pastry
salt and freshly ground black pepper
Fry Light spray oil

Method

Preheat the oven to 200C, 400F, Gas Mark 6.
Place the vegetables on a roasting tray with the garlic clove and season with salt and pepper. Bake near the top of the oven for 15–20 minutes until lightly charred.
Remove from the oven, place the peppers in a sealed plastic food bag and allow to cool. When cool, peel the skin away from the peppers and discard. Cut the peppers into strips.
Place the peppers and roasted vegetables in a bowl. Stir in the tomato passata and the herbs. Squeeze out the garlic from the roasted clove, add to the bowl and mix well.
Stack the filo pastry sheets on top of each other. Using scissors, cut the stack into six equal square sections so that you end up with 24 individual squares.
Take four metal moulds and place upside down on a baking tray. Lightly grease the outsides.
Place six squares over each mould, spraying between each square with Fry Light and placing the squares at a slight angle to each other.
Bake in the oven for 8–10 minutes until golden brown.
Fill each tart with the filling and return to the oven to warm through. Serve with a mixed leaf salad and crusty bread.

Chef's tip: Roasting garlic in the oven gives it a more mellow flavour. Try adding a whole head to the oven when cooking a roast as it will keep in the fridge for a week.