BABY MARROW PHYLLO TART with BASIL PESTO
MAKES 1 LARGE TART / PREPARATION: 20 MINS / COOKING: 20 MINS
Only the crust needs baking. The filling is simply stir-fried.
▸ 5 sheets phyllo pastry, each greased with non-stick spray or melted butter
▸ oil
▸ 2 red onions, sliced into rings
▸ sugar
▸ balsamic vinegar
▸ 230g creamed cottage cheese
▸ 125g baby tomatoes, preferably green ones, halved
▸ 500g baby marrow thinly sliced
▸ 45-60ml (3-4T) basil pesto (see recipe)
▸ salt and pepper
▸ 10 black or green olives, pitted and sliced
▸ 1 round feta cheese
▸ fresh basil, to garnish
Preheat the oven to 200°C. Line a baking tray with aluminium foil and grease well with non-stick spray. Grease a tart tin with non-stick spray.
1 Put the phyllo sheets on top of each other in the tart tin. Crumple the edges to make a tart crust. Bake for 15 minutes until golden brown. Remove from the oven.
2 Heat a little oil in a pan and stir-fry the onions until soft. Sprinkle a little sugar and balsamic vinegar over and stir through.
3 Mix the onions with the cream cheese and leave to cool.
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