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Oven-roasted Tomato, Spinach and Mozzarella Tart

Serves: 8

Delicious bake, equally suited to a dinner party or a quiet night in.

Oven-roasted Tomato, Spinach and Mozzarella Tart Recipe: Veggie Magazine


12 British medium vine tomatoes, halved
1 tbsp olive oil
200g young spinach, washed
270g pack filo pastry sheets, thawed if frozen
100g butter, melted
2 x 125g balls vegetarian mozzarella-style cheese, sliced
2 free-range eggs
150ml single cream
Salt and freshly ground black pepper
Basil leaves, to garnish


  • Preheat the oven to 180C/350F/Gas 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.
  • Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.
  • Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing as you layer them. Gather and scrunch the edges, bringing them together to form a border.
  • Squeeze the excess moisture from the spinach, then arrange it on the tart with the tomatoes and vegetarian mozzarella-style cheese. Beat the eggs and single cream together, and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve garnished with basil leaves.
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