Time |
Servings |
60 mins |
6 |
ย
Ingredients
Base
- 8-10 sheets filo pastryย
- ยผ cup melted butterย ย
Filling
- 2 red peppers, slicedย ย
- 2 cup broccoli floretsย
- 10 baby carrots, halvedย
- 2 tbsp butterย
- ยผ cup spring onions, choppedย
- 100g fetaย
- 125g ricottaย
- 1 cup tasty cheese, gratedย
- 1 tbsp chopped rosemaryย
- 5 eggs, beatenย
- โ cup creamย
- Salt and pepperย
- ยฝ scoop Green Shotย
Method
Base
Preheat oven to 180ยฐC.ย ย ย
Cover the filo pastry with a damp tea towel to prevent it drying out.ย ย ย
To line the tin with filo pastry (we used a 12cm x 32cm loose bottomed tin) take 1 sheet at a time and brush with butter and layer 3 on top of each other.ย Line the tart tin with these 3 sheets, having them slightly over the top edge of the tin. Fold the excess to the inside if necessary.ย ย ย
Take another sheet of pastry and brush with butter and fold in half and lay on top of the other 3 layers at one end.ย ย ย
Repeat this 3-4 more times overlapping the pastry to form a secure base.ย Mend any holes in the pastry by adding another buttered layer.ย ย
Refrigerate while preparing the filling.ย
Filling
Melt the butter in a frying pan and add the vegetables, cover and cook for 2-3mins to soften slightly.ย ย
In a separate bowl, mix together the eggs and cream.ย
Finishing
Sprinkle ยพ of the feta on bottom of the pastry shell then dot on spoonful's of ricotta.ย ย ย
Sprinkle on the cheese, spring onions, rosemary and Green Shot. Season with salt and pepper to taste.ย ย
Place the vegetables in layers on top of the cheeses.ย ย
Pour on egg and cream and sprinkle over the remaining feta.ย ย ย
Bake at 180ยฐC for 30-35 minutes until the egg has cooked through.ย ย ย
Allow to cool in the tin for 20 minutes to make it easier to lift out.ย ย ย
Cut into 6 pieces and serve.ย