Summer Vegetable Tart
Photography Aaron McLean.
Filo is a very easy pastry to work with, providing you don’t let it dry out. This light and very tasty filling can be varied using whatever vegetables are in season.
Serves: 6
INGREDIENTS
8 large silverbeet leaves, tough stalks removed
2 spring onions, thinly sliced including some of the green tops
2 medium zucchini, thinly shaved or sliced
8 cherry tomatoes, halved (I used a mixture of colours)
½ cup purchased onion jam
Filling
4 large eggs, size 7
½ cup cream
2 teaspoons purchased spice mix (I used Jonathan’s Spices Persian Seasoning)
small handful mint, chopped
2 cloves garlic, crushed
sea salt and ground pepper
1 cup grated tasty Cheddar cheese
200 grams ricotta
To assemble
6 sheets filo pastry
¼ cup melted butter
38cm x 25cm shallow lipped metal baking tin, lightly oiled
METHOD
Preheat the oven to 160°C fan bake.
Filling: Blanch the silverbeet in a saucepan of boiling water until tender. Drain and refresh in cold water. Place in a clean tea towel and wring out the excess water.
Fluff out the leaves and chop roughly.
Whisk the eggs, cream, spices, mint and garlic together and season generously. Stir in both cheeses.
To assemble: Brush each sheet of filo with the melted butter and layer up in the tin.
Scatter the silverbeet, spring onions and zucchini over the pastry then spoon over the filling. Dot over the tomatoes and several spoonfuls of the onion jam.
Bake for about 30 minutes until the filling is set and the pastry is golden and crisp. Serve warm.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.