Olive Magazine
Filo Tart Recipe with Trout and Broad Beans

Trout and broad bean filo tart

Published: June 8, 2016 at 9:56 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

  • Low calorie
  • Low sugar
Nutrition:
HighlightNutrientUnit
low inkcal184
fat4.8g
saturates1.1g
carbs19g
low insugars1.6g
fibre3g
protein14.5g
salt0.8g
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Ingredients

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

Method

  • 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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