3 tbsp of olive oil
8 sheets of filo pastry
Zest of 2 lemons
Small handful of basil, mint or parsley or a combination
Handful of small salad leaves or herbs
6 eggs (large)
200g feta crumbled
200g cream fraiche
Heat oven to 180C/160C fan/gas Use a little of the oil to lightly grease an 18 x 25cm tart tin.
Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. To keep the pastry crisp sprinkle a thin layer of breadcrumbs between each layer of pastry as you go. 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 seasoning and the remaining oil and tip onto a baking tray. Place the pastry dish on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.
Remove the veg 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 veg in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg 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.