6 medium tomatoes, quartered
1 small red onion, thickly
2 small yellow bell peppers
2 small red bell peppers
100 grams feta cheese, crumbled
1 tbsp basil, chopped
9 sheets filo pastry
cooking oil spray
Preheat oven to moderately hot.
Combine tomato and onion in baking dish; roast in hot oven, uncovered for about 30 minutes or until onion softens.
Meanwhile, quarter bell peppers; remove and discard seeds and membranes. Roast under grill or in very hot oven ,skin side up, until skin blisters and blackens, cover capsicum pieces with plastic or paper for 5 minutes.
Peel away skin; slice bell peppers thinly.
Place bell peppers, cheese and basil in baking dish with tomato mixture; stir gently to combine.
Stack sheets of filo; spray with cooking oil spray every third sheet.
Carefully fold over all four edges of the stack to create 18 cm x 30 cm tart shell.
Fill tart shell with vegetable mixture, spreading it to an even thickness; bake, uncovered, in moderately hot oven about 15 min or until pastry is browned lightly.