Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Brush the filo sheets with melted butter and use it to line a shallow baking tray approximately 20 x 30cm.
You’ll need 6 layers to make a decent tart base so just overlap and keep building until you have enough.
Bake for 6-7 minutes until the tart is crisp and lightly golden.
Take out and cool a little. Beat some seasoning and the egg into the goat’s curd then blob and spread as evenly as you can over the pastry base. Put back in the oven for 7-8 minutes until just set and the pastry is deeply golden.
Take out and scatter with the olives, tomatoes and chives. Eat warm.