Egg, Spinach, Rocket and Feta Breakfast Tart Recipe

Ingredients

• 80 gm butter, coarsely chopped
• 1 leek, thinly sliced
• 1 garlic clove, finely chopped
• 1½ bunches spinach, trimmed and coarsely chopped
• 1½ bunches rocket, coarsely chopped
• 150 gm each ricotta and feta, coarsely crumbled
• 2 tbsp each coarsely chopped thyme and oregano
• Finely grated rind of 1 lemon
• 8 filo pastry sheets
• 100 ml buttermilk
• 9 eggs, at room temperature
• For drizzling: olive oil
• Tomato relish
• 30 ml olive oil
• ½ Spanish onion, finely chopped
• 350 gm small tomatoes, such as baby grape
• 2 tbsp sherry vinegar
• 1 tbsp brown sugar (20gm)