Fresh spring veg and crispy filo pastry make this tart a beautiful centerpiece for any meal, especially around Easter time. Little chefs can help to brush the filo with oil, grate the cheese and add the filling. This tart is best eaten while just warm on the day it is made but can be kept in the fridge for up to 2 days.
3 tbsp olive oil
1 pack of filo pastry (8 sheets)
100g asparagus, sliced in half lengthways
2 small courgettes, thinly sliced
½ a leek (about 150 g), sliced into 1 cm strips
6 large eggs
zest of ½ a lemon
small handful parsley and basil, roughly chopped
200g crème fraiche
50g Pecorino cheese, grated
150g mozzarella pearls
Preheat a double fan oven to 160°C fan and pop a baking sheet in to heat up. Use some of the olive oil to lightly grease a 21 x 27cm baking dish or tart tin.
Gently unfold the filo pastry and cover with a damp tea towel to prevent it from drying out. Take 1 sheet and brush well with olive oil. Place in the base of your tart tin, leaving a little pastry hanging over the edges. Repeat with the next layer, overlapping on the base.
Once you have added the final layer of filo, brush it with a little extra olive oil and scrunch the edges together.
Mix the sliced leeks, courgettes, asparagus and 1 tbsp of olive oil together and tip onto a baking tray.
Place the filo pastry case on the top shelf of the oven and place the tray of veg on the shelf below. Cook for 10 minutes before removing the veg from the oven and giving the tart a further 5 minutes to crisp up the base.
Whisk the eggs, lemon zest, parsley, basil, crème fraiche and grated Pecorino.
Fill the pastry case with half of the veg then scatter over half the mozzarella pearls and add half the egg mixture. Repeat with the remaining filling.
Bake for 40-45 mins until the filling has set all the way through.
Remove from the oven and leave to cool until just warm before serving.
Serve with some cherry tomatoes roasted on the vine with a little balsamic vinegar, olive oil, black pepper and fresh thyme leaves.