Filo Tart Recipe with Trout and Broad Beans

Trout and broad bean filo tart

  • serves 6
  • Easy

This trout and broad bean filo tart is easy to make, packed full of fresh spring flavours and low-cal - perfect if you're on the 5:2 diet



  • spray olive oil
  • filo pastry 4 sheets
  • eggs 3, beaten
  • fat-free quark 100g
  • hot smoked trout 150g, flaked
  • broad beans 150g, weighed after double-podding
  • dill or chives chopped to make 1 tbsp
  • pea shoots to serve
  • mint leaves to serve


  • Step 1

    Heat the oven to 170C/fan 150C/gas 3½. Spray a 21cm tart tin with oil, then layer in the filo sheets with a spray of oil in between. Scrunch up the pastry overhanging the sides to make a border. Mix the eggs and quark with plenty of seasoning. Fold in the trout, broad beans and dill. Pour into the pastry case, and bake for 15-20 minutes until the tart is set but still has a little wobble. Leave to cool, then scatter over a few pea shoots and mint leaves to serve.

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Nutritional Information

  • Kcals 184
  • Fat 4.8g
  • Saturates 1.1g
  • Carbs 19g
  • Sugars 1.6g
  • Fibre 3g
  • Protein 14.5g
  • Salt 0.8g