Feta, pea and baby marrow tart
Temp. for baking: 170°C
| Ingredients (Serves 6) | |||
| 6 | sheets of phyllo pastry | ||
| 60ml | olive oil | ||
| Filling | |||
| 30ml | butter | ||
| 1 | onion, peeled and chopped | ||
| 1 | garlic clove, crushed (optional) | ||
| 250g | baby marrow, finely grated | ||
| 100g | cheddar cheese, grated | ||
| 200g | feta, crumbled | ||
| 150g | peas, defrosted | ||
| 3 | eggs, lightly beaten | ||
| 150ml | cream | ||
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Method
- Take 1 sheet from the unrolled stack of phyllo dough.
- Place the sheet of phyllo dough on a free area of your workspace.
- Cover the unrolled stack of phyllo dough with a damp cloth or plastic wrap.
- Use a pastry brush to cover the single sheet of phyllo dough with butter.
- Spread the butter in a thin layer from the outer edges of the sheet of phyllo dough to the centre of the sheet.
Cover the sheet with melted butter quickly. - Use a knife to cut the buttered sheet of phyllo dough to the desired size.
Filling
- Melt the butter in a pan and gently fry the onion and the garlic until the onion has softened. Add the baby marrows, season well and cook for 3 minutes.
- Remove from the heat and stir in the cheddar, feta and peas.
- Spoon the mixture into the phyllo case and whisk the eggs and cream until combined. Season the mixture well – add some chopped herbs and pour over the filling.
- Bake in a pre-heated oven until the centre of the filling is just cooked – 20-25 minutes.
