A must try, this zesty tart with crunchy greens is perfect for weekend lunch entertaining.
3 tbsp of olive oil
8 sheets of Filo pastry
Zest of 2 lemons
1 tbsp basil, mint or parsley
Handful of small salad leaves or herbs
6 eggs (large)
200g feta, crumbled
200g cream fraiche
Salt & pepper
Preheat oven to 180°C. Lightly grease a 25x18cm tart tin with butter or olive oil.
Gently unfold the pastry, keeping it covered with a damp tea towel as you work to prevent it from drying out. Taking one sheet at a time, brush each sheet with olive oil, use to line the tart tin, leaving a little pastry hanging over the edges. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create the effect.
Toss the asparagus and courgettes with salt and pepper and the remaining oil. Tip onto a baking tray. Place the pastry dish on the top shelf of the oven with the vegetables on the shelf below and cook for 10 mins.
Remove the veggies from the oven. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.
Whisk the remaining egg with the lemon zest, herbs, cream fraiche and seasoning. Lay half the veggies in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veggies and feta.
Bake for 40 mins until the filling has set. Remove from the oven and leave to cool.
Season with freshly ground black pepper and scatter with small salad leaves or herbs.