Caramelised Vegetable Tarts

Method

1. 1Preheat oven to 180C.
2. 2In a medium non-stick frypan heat olive oil, turn heat to medium and cook onions for 10 minutes, turning down heat to low so they don’t burn. Season with a little salt.Â
3. 3Add diced zucchini to pan, cook for 5 minutes, stirring. Sprinkle thyme over mixture.
4. 4Chop your mushrooms and add to the pan, cook for a couple more minutes. Add a little water 1-2 tbsp.
5. 5Make a little room in the pan and add the sugar and vinegar directly on the pan and let sizzle then incorporate with the entire mixture. You can add a little more thyme, taste before adding. Then add spinach leaves and cook a couple more minutes until spinach has wilted. Turn off heat and set aside.
6. 6Meanwhile layout 1 layer of filo pastry onto bench, spray with cooking spray and repeat process with the 4 sheets.
7. 7Cut the sheet s into 4 and lay into your little pie or tart tins, scrunching the edge in a rustic way then give a quick spray of cooking spray over the edges.
8. 8Place ricotta in a small bowl with 1/2 tsp. crushed garlic and 1/2 tsp. Dijon mustard, season with salt and pepper, mix well. Spoon into base of each pie dish then place vegetable mixture on top. Crumble feta over the vegetables then bake for 15 minutes.
9. 9Enjoy with a side salad.