Ingredients
8 sheets phyllo pastry
Melted butter, for brushing
1 packet (200g) ricotta
⅓ cup (80ml) cream or milk
Salt and milled pepper
1 cup (250ml) frozen peas
1 cup (250ml) frozen beans
½ cup (125ml) frozen broccoli florets
6 eggs
Fresh basil and micro herbs, for serving
Method
Preheat oven to 180°C.
Layer 1 phyllo pastry sheet on a lined baking tray and brush with butter. Repeat with remaining phyllo sheets.
Fold up pastry edges to create a border.
Combine ricotta and cream or milk and spread over the base of the tart. Season.
Defrost frozen veggies in cold water and pat dry with kitchen paper.
Scatter veggies over ricotta base.
Bake for 10 minutes.
Break eggs on top of the tart and bake for another 8-12 minutes, depending on how you prefer them.
Serve warm, topped with basil and micro herbs.
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