PHYLLO TART
I made two different phyllo tarts this weekend. Two different fillings. One was peppadew and one was spinach and mushroom. Recipe attached is for both and pics attached.
Phyllo tart
1 small onion, finely sliced
Olive oil
Phyllo pastry, thawed
2 large eggs
300ml creme fraiche
200g grated cheddar
Oil for brushing
140g Peppadews or
400g spinach and 200g mushrooms and chopped garlic
Preheat oven to 200
Fry onion in oil until softened (if you want to make the spinach and mushroom tart then add garlic and mushrooms) and sauté spinach in separate pan
Line 30-40cm tin with the phyllo, brushing with oil between layers
In a bowl, beat the eggs, cooked onions (and mushrooms if using) , cheese and creme fraiche.
If making spinach and mushroom one, pour spinach into tray and top with mushroom and egg mixture.
If making peppadew one, pour egg mixture into tray and press peppadews in
Bake for 30 mins
Notes: I baked mine in my Bauer pan. Layered the phyllo in the pan after spraying with oil. Left layers having over the side. After adding the filling, I wrapped the sides back over the filling and brushed with oil
Recipe and photos: Angela Landsberg
