Better Homes and Gardens (Australia)
CRISPY FILO TART WITH SEASONAL VEG
Preparation time 25 mins Cooking time 55 mins Serves 8
3 Tbsp olive oil
6-8 sheets filo pastry
50g dried breadcrumbs Sea-salt flakes and freshly ground
black pepper, to season
100g asparagus, sliced in half
lengthways if very thick 2 zucchinis, sliced
6 free-range eggs, beaten 200g crème fraîche
Small handful parsley, mint or
basil (or a mixture), chopped Zest of 2 lemons
200g feta, crumbled Handful small salad leaves or herbs STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Use a little of the oil to grease a 25 x 18cm tart tin and line with a few strips of baking paper, overhanging, to help you remove the tart. Put an oven tray in oven to heat.
STEP 2 Unfold pastry and cover with a damp tea towel as you work to prevent it drying out. Taking one sheet at a time, brush each piece well with oil, then use them to line tart tin, leaving a little pastry overhanging at the edges. Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go – this will help to keep it crisp. When you get to the final layer, brush with a little extra oil and scrunch edges together to create a pretty border.
STEP 3 Season asparagus and zucchinis and toss with remaining oil. Put vegetables on hot oven tray. Place pastry shell on top shelf of oven, with vegetables below it. Bake for 10 minutes until beginning to brown.
STEP 4 Remove vegetables from oven. Brush tart with a little of the beaten egg and bake for 5 minutes until pastry is golden and crisp.
STEP 5 In a large bowl, whisk remaining eggs with crème fraîche, herbs and lemon zest until combined. Season. Put half the vegetables in pastry case and add half the feta. Gently pour over egg mixture, then top with rest of vegetables and feta.
STEP 6 Bake for 40 minutes until filling has set. Remove from oven and leave to cool. Serve with a grinding of black pepper and scattered with small salad leaves or herbs.