Filo pastry is made with very little fat, and most of it you add yourself when you brush the sheets sparingly with butter.
- prep 15 min cook 15 min
- serves 4
- 10 sheets filo pastry, about 30 × 20 cm (12 × 8 in) each, thawed if frozen
- 30 g (1 oz) unsalted butter, melted
- 2 tsp ground almonds or hazelnuts
- 4 peaches, about 115 g (4 oz) each
- 150 g (5½ oz) blackberries
- 2 tbsp vanilla caster sugar
- To serve (optional)
- 0% fat Greek-style yogurt
How to make it
Some more ideas
Use raspberries instead of blackberries, and nectarines instead of peaches.
When berries are out of season, use well-drained preserved stem ginger, finely chopped – 2–3 tsp for each filo pizza.
To make pear pizzas, replace the peaches and blackberries with 2 dessert pears, peeled, cored and sliced. Toss the slices with 1 tsp ground coriander before arranging on the filo discs and baking.
For even quicker preparation, use peeled and sliced fruit preserved in alcohol. Particularly delicious are well-drained peaches in brandy, with fresh blackberries or raspberries.
For a more conventional tart shape, trim the filo discs to 11 cm (4½ in) and press them into shallow, non-stick Yorkshire pudding tins. Bake as above, but watch that the edges do not burn.
Vanilla-flavored sugar, sold in supermarkets and delicatessens, adds extra flavor. If you can’t find any, make your own by submerging a split vanilla pod in a bag of sugar for at least a week. Alternatively, toss the peach slices with ground cinnamon or ground mixed spice and then use plain sugar for the glaze.
- Calories: 200
- Fat: 9 g
- Saturated Fat: 3 g
- Carbs: 27 g
- Sugars: 18 g
- Protein: 3 g
- Fiber: 3 g