Crispy filo tart with seasonal veg

Crispy filo tart with seasonal veg

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(7 ratings)

Prep: 25 mins Cook: 50 mins

More effort

Serves 6 - 8
This light, zesty tart is packed with asparagus, courgette, herbs and feta. Best served al fresco

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal362
  • fat25g
  • saturates12g
  • carbs24g
  • sugars3g
  • fibre2g
  • protein14g
  • salt1.4g
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  • 3 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 6-8 sheets filo pastry
  • 50g dried breadcrumb
  • 100g asparagus, sliced in half lengthways if very thick



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 courgettes or 300g baby courgettes (or a mixture), sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 6 large eggs
  • zest 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small handful parsley, mint or basil (or a mixture), roughly chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 200g crème fraîche
  • 200g block feta cheese, crumbled
  • handful small salad leaves or herbs, such as baby chard or pea shoots (optional)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…


  1. Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Use a little of the oil to lightly grease an 18 x 25cm tart tin (ours was 3cm deep). Line the tin with a few strips of baking parchment – this will help you to lift out the tart later.

  2. Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go – this will help to keep the pastry crisp. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border.

  3. Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray. Place the pastry case on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.

  4. Remove the veg from the oven. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.

  5. Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning. Lay half the veg in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg and feta. Bake for 40 mins until the filling has set. Remove from the oven and leave to cool. Serve with a grinding of black pepper and scattered with small salad leaves or herbs, if you like.

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Comments, questions and tips

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Irene B
16th Jul, 2018
Tried this tonight - a great hit! Thank you.
18th Sep, 2017
This tart is delicious! I used leeks rather than asparagus (as they weren't in season) and yoghurt rather than crème fraiche. I re-freezed a pack of filo, which wasn't a great idea, so worked at oiling a patchwork of filo 'rags' as a base - despite this it still turned out well. Love the lemony aroma (though only used one lemon) and creaminess of the filling - husband couldn't stop scoffing this one!
2nd Sep, 2015
Sorry but what has asparagus to do with September?
2nd Sep, 2015
28th May, 2014
Despite there being no other reviews I thought I would cook this for a family who are all meat eaters bar one. It was a surprising success, everyone loved it. Even my husband who is a meat and two veg man, commented several times how good it was! It was quite lemony despite only using 1 1/2 lemons but that's just personal taste. Layering up the pastry was a bit fiddly but otherwise easy to prepare. Would definitely recommend this recipe
Robyn Loubser
14th Apr, 2020
I have only been able to get puff pastry - would that work instead of filo for this recipe? And how would you adapt the recipe so that I don’t get a soggy bottom?
Esther_Deputyfoodeditor's picture
15th Apr, 2020
Hey, Esther from the food team here! We'd recommend pre baking the pastry for 15 mins before adding the filling. Prick the pastry with a fork then once its pre baked push any of the puffed up pastry down. This should hopefully stop any sogginess! Thanks for your question .
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