This delicious tart has got all my favourite ingredients in it and is perfect for those warm summer days. I like to serve mine with a garden salad.
Serves 4 people.
Ingredients
270g filo pastry sheets
400g asparagus
50g butter, melted
oil of choice
6 large eggs
zest of 1 lemon
handful fresh coriander leaves, roughly chopped
½ tsp salt
100g halloumi, roughly chopped
200g feta, roughly chopped
100g double cream
Method
– Preheat the oven to 200°C / 180°C with a fan. Grease and line a baking tray.
– Snap the bottoms off the asparagus and set aside.
– Add a sheet of filo pastry to your baking tray so that the pastry falls over the edges. Brush a layer of butter on top and then add another layer of pastry. Repeat this with the 8 more sheets of pastry.
– Roll the edges inwards to create a well for the filling. Place the pastry in the oven for 10 minutes.
– Add 1 tbsp oil to a hot pan. Add the asparagus and fry for 5 minutes.
– Add the eggs to a large bowl and whisk thoroughly.
– Remove the pastry from the oven and use a spatula to flatten the centre of the pastry. Brush the pastry with some of the egg and place it back in the oven for 5 minutes.
– Add the lemon zest, coriander, salt, halloumi, feta, and cream to the eggs. Mix well.
– Remove the pastry from the oven and pour in the egg and cheese mixture. Top with the asparagus and place it back in the oven for 35-40 minutes.
– Finally, remove the pastry from the oven and the tray and serve with a garden salad.