Herby egg brunch tart
Just in time for Easter - this easy vegetarian brunch tart is super easy to make.
If you need to whip something up in a hurry for guests or take something for an event this recipe has you covered. It is also perfect for a lazy weekend breakfast when you feel like something light.
This tart uses crispy filo pastry for crunch and the filling has extra virgin olive oil, eggs, ricotta and chives and dill plus a good dollop of greek yoghurt.
Herby Egg Brunch Tart
4 sheets filo pastry
Extra virgin olive oil
2 tbs fresh chives, chopped
2 tbs fresh dill, chopped
1 handful baby spinach, chopped
½ cup ricotta
¼ cup tasty cheese, grated
1 heaped tbs greek yoghurt
Salt & pepper
3-4 small free range eggs
Preheat the oven to 180C fan forced
Mix together the chives, dill, baby spinach, ricotta, cheese, greek yoghurt, salt and pepper.
Layer the filo pastry over a greased 20cm pie dish, drizzling each sheet with olive oil as you go. Work quickly so as not to dry out the pastry. Fold the edges over to create a crust around the outer edges. Brush generously with olive oil. Sprinkle the edges with sesame seeds.
Dollop over the ricotta herb filling and make 3-4 indents for the eggs. Crack in the eggs. Cover and carefully place in the oven. Bake for 15 minutes. Remove the cover and bake for another 10-12 minutes until the pastry is golden, or until the eggs are cooked to your liking.
Remove from the oven and stand for 5 minutes. Sprinkle with extra herbs and enjoy!
You can swap in any herbs you like to give this tart your own unique twist.
I’d love to hear your thoughts!