Crispy filo tart with seasonal veg
Ingredients
- 3 tbsp olive or rapeseed oil
- 6-8 sheets filo pastry
- 50g dried breadcrumb
- 100g asparagus sliced in half lengthways if very thick
- 2 courgettes or 300g baby courgettes (or a mixture), sliced
- 6 large eggs
- zest 2 lemons
- small handful parsley, mint or basil (or a mixture), roughly chopped
- 200g crème fraîche
- 200g block feta cheese crumbled
- handful small salad leaves or herbs, such as baby chard or pea shoots (optional)
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