Vegetable phyllo tart

By admin
10 December 2012

A lovely, delicate combination of taste and texture

Preparation time: 30 min

Cooking time: 45 min

Serves: 6 and more

8 sheets phyllo pastry

200 g butter, melted


15 ml (1 T) oil

5 leeks, sliced

6 large eggs

375 ml (1 ½ c) cream

5 ml (1 t) chilli flakes

125 ml (½ c) Parmesan, grated

5 baby marrows

300 g spinach, finely chopped

10 fresh asparagus spears

Preheat the oven to 180 °C. Cut pastry sheets into squares, brush with butter and lay on top of one another in a greased square tart pan.

  1. FILLING In an oiled pan fry leeks until translucent and set aside to cool.
  2. In a large jug or bowl combine eggs, cream, chilli flakes and Parmesan.
  3. Add half the leeks, baby marrows and spinach into the phyllo pastry tart shell and pour the egg mixture over the vegetables.

Top the tart with the remaining vegetables and place in a baking tray. Bake for 35 minutes or until set in the middle.

- Hope Malau

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