Time |
Servings |
60 mins |
6 |
Β
Ingredients
Base
- 8-10 sheets filo pastryΒ
- ΒΌ cup melted butterΒ Β
Filling
- 2 red peppers, slicedΒ Β
- 2 cup broccoli floretsΒ
- 10 baby carrots, halvedΒ
- 2 tbsp butterΒ
- ΒΌ cup spring onions, choppedΒ
- 100g fetaΒ
- 125g ricottaΒ
- 1 cup tasty cheese, gratedΒ
- 1 tbsp chopped rosemaryΒ
- 5 eggs, beatenΒ
- β cup creamΒ
- Salt and pepperΒ
- Β½ scoop Green ShotΒ
Method
Base
Preheat oven to 180Β°C.Β Β Β
Cover the filo pastry with a damp tea towel to prevent it drying out.Β Β Β
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.Β 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.Β Β Β
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.Β Β Β
Repeat this 3-4 more times overlapping the pastry to form a secure base.Β Mend any holes in the pastry by adding another buttered layer.Β Β
Refrigerate while preparing the filling.Β
Filling
Melt the butter in a frying pan and add the vegetables, cover and cook for 2-3mins to soften slightly.Β Β
In a separate bowl, mix together the eggs and cream.Β
Finishing
Sprinkle ΒΎ of the feta on bottom of the pastry shell then dot on spoonful's of ricotta.Β Β Β
Sprinkle on the cheese, spring onions, rosemary and Green Shot. Season with salt and pepper to taste.Β Β
Place the vegetables in layers on top of the cheeses.Β Β
Pour on egg and cream and sprinkle over the remaining feta.Β Β Β
Bake at 180Β°C for 30-35 minutes until the egg has cooked through.Β Β Β
Allow to cool in the tin for 20 minutes to make it easier to lift out.Β Β Β
Cut into 6 pieces and serve.Β