Magpie Girl Makes: Crispy Filo Pastry Tart...Wednesday, May 28, 2014
Now that Dave & I are living together and with him being a vegetarian, Ive been trying to push myself to make new and different things. This was my first attempt at making anything with filo pastry and Im really pleased with the results. It passed the Dave taste test!
OK this particular tart is a seasonal green veg tart you will need....
6 sheets of filo pastry
200g creme fraiche
200g feta cheese
6 large eggs
handful of pea shoots or spinach
Lay out two layers of baking parchment into a tart tin (I used one 3cm deep.) Then lay out each layer of the filo pastry (note: this can be tricky!) In between each layer brush with olive oil and sprinkle with breadcrumbs.
Chop up your courgettes and asparagus. Coat in a little oil and bake on a baking sheet in oven at 180 degrees on the top shelf. On the bottom shelf bake your filo pastry layers for 10 minutes.
Then remove both from the oven.
Coat the pastry in a little egg white and bake in the oven for a further 5 minutes.
Whisk your eggs & creme fraiche together and season with salt and pepper.
Put half the veg into the pastry with half of the feta cheese crumbled into pieces ( I prefer big chunks but you can crumble as much as you like)
Then pour over the egg/creme fraiche mixture and lay the rest of the veg and feta on top.
Bake in the oven for 40 minutes until the filling has set.
Take out of the oven and eat! I served it with raw spinach leaves and spitfire beetroot.Yum!