TO DRINK: A crisp, dry rosé will not only complement the fresh flavours of the tart, but its beautiful salmon hue also makes it a festive lunchtime wine for the table
Spring vegetable filo tart
- 8 sheets filo pastry
- 150g unsalted butter, melted
- 30ml (2 tbsp) olive oil
- 5 leeks, thinly sliced
- 6 large eggs
- 375ml (1½ cups) fresh cream
- 2,5ml (½ tsp) dried chilli flakes
- 125ml (½ cup) Parmesan, grated
- salt and freshly ground black pepper, to taste
- 5 baby marrows, grated
- 10 – 12 fresh green asparagus
- spears, blanched
- roasted Rosa tomatoes, on the vine, to serve
- fresh rocket, to serve
Preheat the oven to 180°C. Lay the filo pastry sheets on top of one another and cut through the layers (slicing into 6 squares). Brush a rectangular fluted tart tin with melted butter.
Start layering the sheets into the tin, brushing with melted butter and overlapping the sheets at the bottom and along the sides of the tin.
For the filling, heat the olive oil in a non-stick frying pan and fry the leeks over medium heat until translucent and softened. Season well and set aside to cool.
Combine the eggs, cream, chilli flakes and Parmesan in a large jug, season and mix well.
Spoon half of the leeks and baby marrows into the tart shell and pour the egg mixture over the vegetables.
Top with the remaining leeks and baby marrows, scatter with blanched asparagus and place on a baking tray.
Bake in the centre shelf of the oven (the oven tray cannot be too high or the edges of the filo will start to burn) until the tart is set, about 35 – 40 minutes.
Remove from the tin and serve with roasted vine tomatoes and fresh rocket