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home / Recipes / Vegetable and Feta Open Filo Tart

Vegetable and Feta Open Filo Tart

Serves:
Prep time: 30mins 
Cook time: 30 mins 
Degree of difficulty: easy 

 

Ingredients:

  • 8-10 sheets filo pastry 
  • ¼ cup melted butter  


Filling:

  • 2 red peppers, sliced  
  • 2 cup broccoli florets 
  • 10 baby carrots, halved 
  • 2 tbsp butter 
  • ¼ cup spring onions, chopped 
  • 100g feta 
  • 125g ricotta 
  • 1 cup tasty cheese, grated 
  • 1 tbsp chopped rosemary 
  • 5 eggs, beaten 
  • ⅔ cup cream 
  • Salt and pepper 
  • ½ scoop Green Shot

 

Method: 

  • Preheat oven to 180°C
  • Cover the filo pastry with a damp tea towel to prevent it drying out 
  • 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. 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
  • 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
  • Repeat this 3-4 more times overlapping the pastry to form a secure base. Mend any holes in the pastry by adding another buttered layer
  • Refrigerate while preparing the filling.


For the filling:  

  • Melt the butter in a frypan and add the vegetables, cover and cook for 2-3 minutes to soften slightly 
  • Mix together the eggs and cream. 


To finish the tart:  

  • Sprinkle ¾ of the feta on bottom of the pastry shell then dot on spoonful's of ricotta
  • Sprinkle on the cheese, spring onions, rosemary and Green Shot. Season
  • Place the vegetables in layers on top of the cheeses
  • Pour on egg and cream and sprinkle over the remaining feta
  • Bake at 180°C for 30-35 minutes until the egg has cooked through
  • Allow to cool in the tin for 20 mins to make it easier to lift out
  • Cut into 6 pieces and serve. 
phyllo tart
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