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Phyllo and baby marrow tart

Recipe from: 22 April 2016
recipe, phyllo pastry, baby marrow, tart, savoury,

Ingredients 12
Servings 8
Time 00:30


  • 1
    baby marrows
  • 15
  • 30
  • 60
    butter, melted
  • 8
    sheets phyllo pastry
  • 125
    self-raising flour
  • 125
    grated Parmesan or Pecorino cheese
  • 125
    feta cheese, crumbled
  • 5
  • freshly ground black pepper to taste
  • 6
    eggs, beaten
  • 60
    olive oil


Preheat the oven at 180°C.

Slice the baby marrows thinly. Place half the slices in a colander and sprinkle half the salt over. Place the remaining baby marrows on top and sprinkle the rest of the salt over. Set aside for about 1 – 2 hours to allow the moisture to drip out. Rinse the baby marrows under cold running water and pat dry with kitchen paper.

Heat the butter in a frying pan and fry the baby marrow for a few minutes.

Preheat the oven. Grease a 23cm diameter springform tart pan with butter. Fold each sheet of phyllo pastry in half and brush the top with melted butter. Place the sheets, overlapping, in the pan. Do not trim the sides.

Beat the flour, parmesan, feta, nutmeg, pepper, eggs and oil in a mixing bowl. Stir in the baby marrow slices and spoon the mixture into the prepared crust. Bake for about 35 – 40 minutes or until golden brown and cooked.

To reheat the tart once it has been baked, preheated the oven to 180°C, then warm the tart for about 15 minutes. Reheating in the microwave will soften the phyllo pastry.

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Read more on: baby marrow  |  tart  |  recipe  |  savoury  |  vegetarian


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