8- 12 spring onions, trimmed and blanched for 2 minutes
4 sheets filo pastry
olive oil spray
100 g fat-free quark
1 tbsp grated parmesan (or veggie alternative)
½ clove garlic, crushed
1 large canned roasted red capsicum
½ red chilli, seeded
1 plum tomato, chopped
½ garlic clove, chopped
2 tbsp blanched almonds, toasted
2 tbsp chopped flat-leaf parsley
½ tsp smoked paprika
1 tsp red wine vinegar
- Heat the oven to 190C/fan 170C. Whizz all the romesco ingredients together in a small blender until combined, and season well. Add enough water to make a drizzling consistency.
- Heat a chargrill pan to very hot, coat the spring onions with 1 tsp oil, season and sear in the pan until charred and tender.
- Lay the filo pastry sheets on top of each other, with a spray of olive oil in between each sheet. Put onto a lined baking sheet, then scrunch up the sides to make a border.
- Beat the quark with the parmesan and garlic until smooth and season, then spread over the tart base. Top with the charred spring onions. Cook for 15 minutes in the oven until the pastry is crisp and golden. Drizzle with romesco and serve.