Serves:

6

Description:

This tart is easy to make and impressive to serve, great as a snack or serve with a tossed salad.

Ingredients:

• 2 Roma tomatoes
• 1/2 large zucchini
• 20 sheets filo pastry
• 40g butter
• 50g black pitted olive
• 1 sprig basil
• salt to taste
• pepper to taste
• 6 large eggs
• 80g fetta

Method:

1. Wash zucchini, cut in half lengthways and slice
2. Wash and core tomatoes, dice 2cm • Wash pick and finely shred basil leaves
3. Shave parmesan
4. Preheat oven to 170c
5. Place zucchini onto oven tray and drizzle with oil, season, roast for 15 minutes
6. Remove zucchini from oven allow to cool
7. Cut fetta into pieces about 2cm
8. Melt butter
9. Cut filo pastry into squares that will line your muffin tin with about 4cm of over hang on each side
10. Brush each sheet of filo pastry with butter placing 6 to 8 sheets on top of each other
11. Spray muffin tin with oil spray or brush with butter
12. Line muffin tin with buttered filo pastry allowing plenty of over hang
13. Crack whole eggs into a mixing bowl, mix well and season with salt and pepper
14. Place even amounts of zucchini, tomato, fetta, parmesan, basil in filo tart cases.
15. Fill with egg mix and bake at 170c for about 20 minutes of until egg mix is set.
16. Serve warm accompanied by a tossed salad

Recipe by: Peter Wright

Website: #