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Spring Tart with Ricotta, Leek, Sprouting Broccoli and Courgette

This vegetable spring tart is so easy to make – vary the vegetables to whatever is in season and make sure you use quite a strong blue cheese for best flavour.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Savoury Tart
Servings: 6 -8 servings
Author: Lucy Parissi

Ingredients

  • 10 sheets phyllo filo pastry
  • 115 g | 1 stick | 4oz unsalted butter melted
  • 5 medium eggs
  • 400 g | 14oz ricotta cheese crumbled
  • 100 g | 3.5oz blue cheese feta would also work well
  • 60 g | 2oz grated Parmesan + more to sprinkle
  • 1 medium courgette zucchini sliced into rounds
  • 1 medium leek white part only
  • 6-8 stalks sprouting broccoli
  • handful pumpkin and sunflower seeds
  • 1 tsp fresh mint finely chopped
  • salt and pepper to season
  • a little olive oil to drizzle

Instructions

  • Preheat the oven to 200C (400F). Place the shelf in middle of the oven.
  • Brush a shallow baking tin (mine was aprox. 20x28cm / 8x11in) with a little of the melted butter. Place one sheet of phyllo over the base, letting the edges overhang. Continue layering the phyllo sheets over each other, brushing liberally with melted butter between each addition. Keep any unused phyllo sheets covered as you work - they dry out fast.
  • Cover the middle of the tart with foil and place on a heavy baking sheet. Bake for 8 minutes, until the edges are golden. Remove the foil and bake for a further 5 minutes.
  • While the base is baking, put the ricotta and eggs in a bowl and use a balloon whisk to combine. Add the blue cheese and grated Parmesan and mix together. Season with salt and pepper and stir in the mint. Pour the filling into the tart.
  • Bring a large saucepan of water to the boil and add a pinch of salt. Add the vegetables and cook for 2-3 minutes until a little tender. Plunge them into cold water and pat dry. Slice the leek into thin strips.
  • Arrange the vegetables over the custard in a nice pattern and sprinkle with the seeds. Grate some more Parmesan over the top and drizzle with a little olive oil. Bake for 20-25 minutes, or until the custard is set. You might need to add a bit of foil to protect the edges of the tart as the phyllo can colour too much.
  • Leave the tart to cool on a wire rack before serving.