Ever-popular phyllo pastry is a great addition to this veggie tart.
Serves 6 – 8
- 6 x sheets phyllo pastry
- Olive oil to brush pastry
- 3 medium eggs
- 250 g crème fraiche
- 50 ml cream
- Salt and freshly ground black pepper to taste
- 150 g broccoli, cut into small florets
- 75 g sun-dried tomatoes, chopped
- 100 g green beans, sliced
- 100 g feta cheese, crumbled
- 45 ml fresh basil leaves,
- Finely chopped
- Preheat oven to 180ºC/160ºC fan/Gas mark 4.
- Brush the top of one sheet of phyllo pastry with olive oil and line the base of a 20 cm loose-bottomed cake tin, oiled side down.
- Allow the excess of the pastry to fall over the sides of the tin.
- Repeat with remaining phyllo pastry sheets, making sure there are no gaps in the pastry.
- Beat eggs, crème fraiche, cream and seasoning together.
- Arrange vegetables over pastry.
- Pour the egg mixture over and sprinkle with crumbled feta cheese and fresh basil.
- Crumple down overhanging pastry inside the tin above the surface of the filling.
- Place onto a baking sheet and bake for 40 – 45 minutes until golden brown and filling is set. Allow to stand for 10 minutes before removing from springform tin.
- Serve warm with a green salad or a crispy bread roll.
Click here to view our previous recipe which was risotto with a difference.
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