Ingredients

Method

• 500 g cauliflower
• 250 g broccoli
• 400 g mixed marrows, halved
• 1 large yellow pepper, thickly sliced
• olive oil, for drizzling
• Sea salt and freshly ground black pepper, to taste
• 3 phyllo pastry sheets
• 50 g butter, melted
• Basil leaves, to garnish
For the savoury custard, whisk:
• 3 free-range eggs
• 1 cup cream
• 100 g feta, coarsely crumbled
• 100 g Parmesan, grated
• Sea salt and freshly ground black pepper, to taste
For the Parmesan cream:
• ½ cup cream
• 50 g Parmesan, grated
• Freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 220°C.

Break the cauliflower and broccoli into large florets. Drizzle all the vegetables with olive oil and season lightly. Spread out on a baking tray and bake for 20 minutes, or until just tender. Allow to cool.

Halve a sheet of phyllo and brush with melted butter. Place, buttered side down, into a 24 cm loose-bottomed tart tin, about 3 cm deep. Repeat with the remaining pastry, slightly overlapping the layers as you go. Brush all the exposed pastry with butter. Pack in the roasted vegetables and ladle over the savoury custard. Bake at 180°C for 30 minutes, or until the pastry is golden and the custard set.

To make the Parmesan cream, heat the cream and Parmesan, stirring, until the cheese melts. Add pepper to taste. Spoon over portions of the tart and garnish with basil leaves.

Cook's note: Phyllo makes a crisp case for a robust filling of roast vegetables baked in a rich cheesy custard.

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