Eat Yourself Healthy
By Jamie Oliver
22 mins
Not Too Tricky
serves 4
About the recipe
Colourfully optimistic, these sweet strawberry tarts are a fun, beautiful pud to share.
Ingredients
50g shelled unsalted pistachio nuts
8 sheets of filo pastry
olive oil
1 orange
ground cinnamon
400g ripe strawberries
1 tablespoon thick balsamic vinegar
1 bay leaf
4 tablespoons natural yoghurt
1 sprig of mint
Method
- Preheat the oven to 200°C/400°F/gas 6. Lightly crush the pistachios in a pestle and mortar. Spritz one sheet of filo with olive oil. Scatter over some of the pistachios, finely grate over a quarter of the orange zest, add a pinch of cinnamon and a little sprinkle of black pepper (trust me!). Lay over a second sheet of filo, then scrunch them up lengthways, concertina style, shape into a loose round, and place on an oil-spritzed baking tray. Repeat with the remaining sheets of filo, then bake for 10 minutes, or until golden and crisp.
- Meanwhile, hull and quarter the strawberries. Reserving a couple, place in a frying pan on a medium-high heat. Squeeze over the orange juice, add the balsamic, bay and a small pinch of cinnamon, grate in the reserved strawberries, then simmer for 5 minutes, or until thickened.
- Plate up the filo, divide up the yoghurt, spoon over the syrupy strawberries, sprinkle over the remaining crushed pistachios and pick over the mint.
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