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Savoury vegetable tart

Recipe from: 12/1/2001 12:00:00 AM

Ingredients 11
Servings 8
Time 35 minutes


  • 1
  • 25
    olive oil
  • 8
    sheets phyllo pastry
  • melted butter
  • 200
    mature Cheddar cheese
  • 1
    red pepper
  • 425
    asparagus cuts
  • 250
    natural yoghurt
  • 4
    large eggs
  • 10
    grated lemon rind
  • 30
    freshly chopped parsley


1 hour
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 x 20cm 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 preheated oven for 60 to 70 minutes at 180 ºC until browned and set. Allow to cool, then cut into squares to serve.

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