Roasted Zucchini and Tomato Tart

This tart is easy to make and impressive to serve, great as a snack or serve with a tossed salad.

Recipe by Peter Wright, for details click here

Ingredients

2 Roma tomatoes
½ large zucchini
20 sheets filo pastry
40 grams butter
50 grams black pitted olive
1 sprig basil
salt to taste
pepper to taste
6 large eggs
80 grams fetta

Method

• Wash zucchini, cut in half lengthways and slice
• Wash and core tomatoes, dice 2cm
• Wash pick and finely shred basil leaves
• Shave parmesan
• Preheat oven to 170c
• Place zucchini onto oven tray and drizzle with oil, season, roast for 15 minutes
• Remove zucchini from oven allow to cool
• Cut fetta into pieces about 2cm
• Melt butter
• Cut filo pastry into squares that will line your muffin tin with about 4cm of over hang on each side
• Brush each sheet of filo pastry with butter placing 6 to 8 sheets on top of each other
• Spray muffin tin with oil spray or brush with butter
• Line muffin tin with buttered filo pastry allowing plenty of over hang
• Crack whole eggs into a mixing bowl, mix well and season with salt and pepper
• Place even amounts of zucchini, tomato, fetta, parmesan, basil in filo tart cases.
• Fill with egg mix and bake at 170c for about 20 minutes of until egg mix is set.
• Serve warm accompanied by a tossed salad