Savoury vegetable tart

Ingredients 11
Servings 1


Serving Change
  • 1
    aubergine, cubed and salted
  • 25
    olive oil
  • 8
    phyllo pastry sheets
  • melted butter
  • 200
    mature Cheddar cheese, grated
  • 1
    red pepper, cubed
  • 425
    asparagus cuts
  • 250
    natural yoghurt
  • 4
    large eggs, lightly beaten
  • 10
    grated lemon rind
  • 30
    freshly chopped parsley


Rinse brinjal cubes and drain. Pat dry with a clean cloth. Heat oil in a frying pan and fry brinjal until browned. Remove from the pan and drain on absorbent paper. Brush a sheet of phyllo pastry with melted butter and lay it in a 20 cm square baking dish or tin. Repeat with remaining seven sheets of pastry. Sprinkle the base of the pastry with half the cheese. Spoon brinjal evenly over the cheese, then add red pepper and asparagus. Whisk together yoghurt and eggs. Stir in lemon rind, parsley, and salt and freshly ground black pepper to taste. Pour over the vegetables. Sprinkle with remaining cheese and bake in a preheated 180 ºC oven for 60 to 70 minutes until browned and set. Allow to cool, then cut into squares to serve.

Read more on: bake  |  shallow-fry

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