Yields8 Servings
 100 g butter, melted
 1 clove garlic, chopped
 2 tablespoons fresh chopped parsley
 salt and freshly ground black pepper
 8 sheets filo pastry
 100 g cherry tomatoes, halved
 175 g small courgettes, thinly sliced
 50 g asparagus tips
 50 g toasted pine nuts
 2 tbsp shredded fresh basil
 200 g feta cheese crumbled
 2 eggs beaten
 300 ml soured cream
 100 g freshly grated Parmesan cheese

preheat the oven to 180C, Gas4
mix the melted butter, garlic, parsley and seasoning until well blended
use three sheets of filo pastry to line the base of a 23cm flan tin, brushing with the butter mixture between each sheet
Cut the remaining five sheets in half and butter one half of the pastry, fold in half, butter half and fold again, so you have a neat square or rectangle of filo pastry
Attach the squares of pastry around the sides of the flan tin, so they overlap and make a star edge
Brush with any remaining butter mixture and place the flan tin on a baking sheet
Scrunch up pieces of foil and place under each star tip so that they don't flop during baking
Mix together the cherry tomatoes, courgettes, asparagus, pine nuts, basil and feta.
Turn into the pastry case, spreading out evenly
Beat together the eggs and cream, season then stir in half the Parmesan
Pour into the pastry case then sprinkle over the remaining Parmesan
Bake for 25 minutes until golden, then loosely cover the whole flan with foil and bake for a further 10 minutes until the filling is set
Leave to cool in the tin for 10 minutes before serving

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