Spring vegetable filo tart – Food & Home Magazine
Spring vegetable filo tart: A colorful, flavorful tart with leeks, marrows, and asparagus, perfect for spring lunches. Serve with a crisp rosé.
Ingredients
- 8 sheets filo pastry
- 150g unsalted butter, melted
- FILLING
- 30ml (2 tbsp) olive oil
- 5 leeks, thinly sliced
- 6 large eggs
- 375ml (1½ cups) fresh cream
- 2,5ml (½ tsp) dried chilli flakes
- 125ml (½ cup) Parmesan, grated
- salt and freshly ground black pepper, to taste
- 5 baby marrows, grated
- 10 – 12 fresh green asparagus
- spears, blanched
- roasted Rosa tomatoes, on the vine, to serve
- fresh rocket, to serve
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