Courgette, ham, egg and feta filo tart

SERVES 8

75g unsalted butter, plus extra for greasing

350g courgettes

225g piece ham, approximately 8mm thick

200g feta cheese

250g mascarpone cheese 6 large eggs

20g flat-leaf parsley leaves, chopped

12 filo pastry sheets

20 x 30cm oven dish

Preheat the oven to 200C/400F/ Gas 6. Grease the oven dish and line with baking paper.

Thinly slice the courgettes and place in a colander with 1 teaspoon of salt, toss then leave for 20 minutes. Rinse and squeeze to get rid of any excess moisture and sit on a plate lined with kitchen paper.

Meanwhile, cut the ham into 1cm cubes, crumble the feta into large chunks and place them both in a bowl. Put the mascarpone in a separate bowl and crack in the eggs, one at a time, mixing well to combine. Add the parsley and season with salt and pepper.

Melt the butter and lay out four sheets of filo. Brush each piece with some butter and layer them in the lined dish. Ladle in a little egg and mascarpone and scatter with half the ham, feta and courgettes. Cover with half the remaining egg mixture and continue layering until you’ve used everything. Fold any overhanging filo pastry over the mixture.

Lay out the remaining eight sheets of filo and brush them with the melted butter. Gently scrunch each sheet and place on top of the mixture. Bake in the oven for 40 minutes until crisp and golden.