This makes a lovely, easy meal that’s simple but satisfying. The carrot salad adds a lemony hit and looks gorgeous.
I’ve used cottage cheese and then topped off my tart with feta, but feel free to use ricotta and/or goat’s cheese too.
You can add other cooked vegetables, such as diced pumpkin or kumara, or mix in grated courgette or baby spinach leaves.
- 9 sheets filo pastry
- 50g butter, melted
- 1 tbsp oil
- 2 onions, halved and finely sliced
- 1 clove garlic, finely chopped
- 5 eggs
- 250g cottage cheese (we used one with chives)
- ½ cup cream
- Sea salt and cracked pepper
- Thyme and feta for garnish
- 3-4 carrots, coarsely grated
- ¼ cup sultanas or raisins
- 2 tbsp toasted pumpkin seeds
- ½ red onion, finely sliced
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tbsp liquid honey
- Preheat the oven to 180oC. Divide the filo into stacks of 3 sheets each. Butter in between the 3 sheets and then line a 23cm tin dish so they cross over and form an even layer. Leave the side with an overhang, then fold and scrunch over to form a rim. Chill until ready to cook.
- Heat the oil and any remaining melted butter, then sauté the onion and garlic for 5-8 minutes until they start to caramelise. Set aside to cool. Whisk the eggs in a large jug, stir in the cottage cheese and cream, then season well. Arrange the sweet onions in the base of the filo tart shell and pour over the egg mixture. Place the tart on a tray and bake for 25-30 minutes or until puffed and golden and set in the centre. Garnish the tart with crumbled feta and fresh thyme.
- For the carrot salad, toss the carrots with the sultanas, seeds and onion, then dress with the combined oil, lemon juice and honey. Season with cracked pepper.