Green phyllo tart

Be it for breakfast or lunch, this eggy treat is light and refreshing.

Less than 35 minutes

Serves 3-4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 8 sheets phyllo pastry
  • Melted butter, for brushing
  • 1 packet (200g) ricotta
  • ⅓ cup (80ml) cream or milk
  • Salt and milled pepper
  • 1 cup (250ml) frozen peas
  • 1 cup (250ml) frozen beans
  • ½ cup (125ml) frozen broccoli florets
  • 6 eggs
  • Fresh basil, for serving
  • Microherbs, for serving

 

Method:

  1. Preheat oven to 180°C.
  2. Layer 1 phyllo pastry sheet on a lined baking tray and brush with butter. Repeat with remaining phyllo sheets.
  3. Fold up edges of pastry to create a border.
  4. Combine ricotta and cream or milk and spread over the base of the tart. Season.
  5. Defrost veggies in cold water and pat dry with kitchen paper.
  6. Scatter veggies onto ricotta base.
  7. Bake for 10 minutes.
  8. Break eggs on top of tart and bake for another 8-12 minutes, depending on how you prefer your eggs.
  9. Serve warm topped with basil and microherbs.

 

Browse more recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Best-ever doughnut toppings

Just like Homer Simpson, we’re crazy about doughnuts. Here are 9 different toppings to try with store-bought doughnuts.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.