Sometimes it's hard to come up with recipes and meal ideas that are that little bit different. I am sure you have noticed a bit of a re-occurrence when it comes to roast veggie recipes (yup, I luuuurve my roast veggies). While things can get a bit boring on the culinary front in Etta's home, I really don't want to start posting overly complicated dishes. The odd 100% effort roast dinner or Christmas meal is ok but in general I am all about simple, delicious, easy and healthy meals. I want you guys to be able to come here and pick a recipe that you can easily throw together in an evening without cursing me afterwards.
For simple meals like these Good Housekeeping Magazine and Skinny Meals in Heels are my saviours. Naturally when I came across this veggie filo tart I thought it was going to end up being a messy, difficult affair. I couldn't have been more wrong. So for something a little different which is great to serve at a summer picnic or for a light dinner try this.
Etta xo
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SERVES 4
PREPARATION 10mins
COOKS 40mins
INGREDIENTS
- 2 medium eggs
- 300g creme legere
- 150g broad beans, frozen
- small broccoli (approx. 150g) cut into small florets
- 75g sun-blushed tomatoes, sliced
- 100g feta, crumbled
- small handful of fresh mint, chopped
- 6 sheets of filo pastry
- sunflower oil to brush
- salt and pepper to season
PREPARATION METHOD
- Pre-heat the oven to 180˚C. In a large bowl, beat together the eggs and creme fraiche. Season with salt and pepper.
- In a separate bowl, lightly mix the broad beans, broccoli, tomatoes, feta and mint. Add 3/4 of this to the creme fraiche mixture.
- Brush the top of one filo sheet with oil, then lay into a 20cm round loose-bottomed cake tin, letting the excess hang over the sides. Repeat with the remaining sheets, overlapping the sheets slightly each time (there should be no gaps). Pour in the creme fraiche mixture, then scatter over the remaining vegetable mix.
- Crumple the overhanging pastry down the inside of the tin (above the level of the filling) and brush with a little more oil.
- Put tin on a baking tray and cook in the pre-heated oven for 35-40 minutes or until the filling is set and the pastry is golden.
- Serve warm or at room temperature with a green salad.
It looks so pretty!
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