Filo Pastry Egg White Tart

Egg white, ricotta and basil tart. . I cannot believe how easy this was to make (once I worked out how to use filo pastry 😬). . 🔹use fry light to make sure the filo pastry doesn’t stick to your pan . 🔹dampen your pastry (I actually ended up placing the pastry in a bowl with a little water to help separate the sheets) ➡️ I used pre-rolled pastry (I’m not good at making it … I really should try again). . 🔹lay 6 sheets of pastry on the base and spray fry light between each layer. Make sure the pastry goes up the side of your dish so you can fold in over the top. . 🔹place the following in a mixing bowl: . 🔹box of egg whites 🔹100g ricotta cheese 🔹a bunch of chopped basil 🔹a chopped onion 🔹1 tsp ground cloves . 🔹Mix well and add on top of your pastry. . 🔹add a couple more sheets of filo pastry to seal the tart on top (fold over the layers from the base that peak out 👀) and add a little more dry light . 🔹top with oregano . 🔹bake for 30 minutes . If you’re looking for a vegan alternative you could use Aquafina or tofu watered down with a milk of your choice (not too much, though … it needs to be a thick consistency). . I added a few salads with this to see if they worked. My favourite was the shredded carrot, fennel seeds, sultanas and lemon juice 😋 which took 5 mins to make 👍 . Next time I think I’ll add mushrooms or green lentils and exchange the cheese for cottage cheese, just to mix things up 😀 .

Great

% Daily Values based on a 2,000 calorie diet