Vegetable filo pastry tart recipe

• 100 g (3.5oz) carrot
• 100 g (3.5oz) courgette
• 100 g (3.5oz) celery
• 150 g (5.3oz) feta cheese
• 4 eggs
• 100 ml (3.5fl oz) double cream
• 6 sheets filo pastry
• 50 ml (1.8fl oz) light olive oil
• 1 pinch sea salt and pepper

1. Preheat oven to 190 degrees.
2. Lightly brush a 10inch fluted tart casing with olive oil.
3. Place raw vegetables in a steamer, and cook until tender but with a slight crunch, for about 3 to 5 minutes.
4. In a large bowl combine eggs, cream, feta cheese and seasoning.
5. Mix the cooled steamed vegetables into the egg mixture.
6. Lay 4 sheets of filo pastry into the prepared tart case, making sure the pastry covers the edges of the tart case, and brush lightly with olive oil.
7. Spoon in the vegetable mixture and lay the final 2 sheets of pastry on top of the vegetable mix.
8. Lightly brush the top with olive oil and season with sea salt.
9. Bake in preheated oven for 30 minutes.

carrot, courgette, celery, feta cheese, eggs, cream, pastry, light olive oil, salt

Taken from www.lovefood.com/guide/recipes/16934/vegetable-filo-pastry-tart-recipe (may not work)