Green Egg Tart
A mix of protein, veggies, and the satisfying crunch of pastry, this Green Egg Tart is keeping us satisfied until lunchtime!
Green Egg Tart Recipe
Prep Time: 30 MINUTES Cooking Time: 30 MINUTES Servings: FOUR
8 sheets Filo Pasty
1 bunch of Silver Beet
2 large handfuls of Rocket
1 bunch of Baby Asparagus
1 small Leek thinly sliced
2 cloves of Garlic shopped finely
handful of Parsley roughly chopped
100ml Butter Milk, or whipping cream
zest of one Lemon
Preheat oven to 180 degrees c. In a large fry pan over medium heat, melt half the butter and fry off the leek and garlic until translucent, about 5 minutes.
Roughly chop the silver beet and rocket and add to fry pan with the baby asparagus, until wilted. Drain any excess liquid and allow to cool.
Brush the sides and base of a large baking tin with melted butter and layer the sheets of filo in, ensuring that each sheet is brushed thoroughly with the remaining melted butter.
Add lemon zest, parsley, buttermilk, 2 eggs and crumbled feta to silver beet mixture, season with salt and pepper and stir until combined.
Pour evenly over the filo pastry sheets, and crack the remaining eggs over the top so that they are able to be seen and bake for 20-25 minutes or until eggs are cooked firmly.
The tart will keep in an airtight container for up to a week – serves 6