{"id":15453,"date":"2025-05-03T23:56:32","date_gmt":"2025-05-03T22:56:32","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=15453"},"modified":"2025-05-13T23:46:35","modified_gmt":"2025-05-13T22:46:35","slug":"15453","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=15453","title":{"rendered":"Crispy Filo Tart with Seasonal Veg"},"content":{"rendered":"

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May is blooming marvellous!! It\u2019s a month for lighter dishes that suit brighter days<\/p>\n

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Crispy Filo Tart with Seasonal Veg & Rhubarb Crumble Bars<\/strong><\/span><\/span><\/p>\n

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Ingredients <\/strong><\/p>\n

3 tbsp olive or rapeseed oil
\n6-8 sheets filo pastry
\n50g dried breadcrumbs
\n100g asparagus sliced in half lengthways if very thick
\n2 courgettes or 300g baby courgettes sliced
\n6 large eggs
\nzest 2 lemons
\nsmall handful parsley, mint or basil (or a mixture), roughly chopped
\n200g cr\u00e8me fra\u00eeche
\n200g block feta cheese crumbled<\/p>\n

Method<\/strong><\/p>\n

\u2022 Heat oven to 180C\/160C fan\/gas 4 and pop in a baking sheet to heat up.
\n\u2022 Use a little of the oil to lightly grease an 18 x 25cm tart tin.
\n\u2022 Line the tin with a few strips of baking parchment \u2013 this will help to lift out the tart later.
\n\u2022 Unfold the pastry, but keep it covered with a damp tea towel. 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.
\n\u2022 Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go \u2013this keeps 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.
\n\u2022 Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray.
\n\u2022 Place the pastry case on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.
\n\u2022 Remove the veg from the oven. Brush the pastry case with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.
\n\u2022 Whisk the remaining egg with the lemon zest, herbs, cr\u00e8me fra\u00eeche and seasoning.
\n\u2022 Lay half the veg in the bottom of the pastry case and add half the feta.<\/p>\n

Pour over the egg mixture, then top with the remaining veg and feta<\/p>\n

\u2022 Bake for 40 mins until the filling has set. Remove from the oven and leave to cool.<\/p>\n

 <\/p>\n

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Rhubarb Crumble Bars<\/strong><\/span><\/span><\/p>\n

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Rhubarb Crumble Bars<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

400g rhubarb, chopped into small pieces
\n100g caster sugar
\n200g butter
\n200g plain flour
\n170g soft light brown sugar
\n1 tsp ground ginger
\n30g rolled oats
\n1 medium egg, yolk only<\/p>\n

Method<\/strong><\/p>\n

\u2022 Preheat the oven to 200\u00b0C, gas mark 6.
\n\u2022 Place the rhubarb into a roasting dish and sprinkle over the caster sugar. Roast for 25-30 minutes, or until the rhubarb begins to soften and becomes jammy. Strain off any excess liquid. Remove from the oven and allow to cool.
\n\u2022 Turn the oven to 180\u00b0C, gas mark 4.
\n\u2022 Put the butter, flour, brown sugar and ginger into a food processor, and whisk until fine breadcrumbs form.
\n\u2022 Spoon half the mixture (about 300g) into a small bowl, then stir in the oats. This will be the crumble topping.
\n\u2022 Add the egg yolk to the remaining mixture in the food processor and pulse until a dough forms or make dough with hands.
\n\u2022 Grease and line a 23cm square tin with baking parchment. Press the dough into the bottom of the tin. Prick all over with a fork, then bake for 10 minutes near the bottom of the oven to dry it out slightly.
\n\u2022 Strain the rhubarb and discard the juice.
\n\u2022 When the base is slightly crisper, spread the rhubarb on top, covering the whole base evenly.
\n\u2022 Gently squeeze the crumble topping using your hands so it clumps together slightly, then sprinkle it over the rhubarb. When it\u2019s completely covered, bake for 40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
\n\u2022 Leave to cool for 15 minutes.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

May is blooming marvellous!! It\u2019s a month for lighter dishes that suit brighter days Crispy Filo Tart with Seasonal Veg & Rhubarb Crumble Bars Ingredients 3 tbsp olive or rapeseed oil 6-8 sheets filo pastry 50g dried breadcrumbs 100g asparagus sliced in half lengthways if very thick 2 courgettes or 300g baby courgettes sliced 6 large eggs zest 2 lemons […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,421],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-15453","jetpack-related-posts":[{"id":4834,"url":"http:\/\/wenvoe.org.uk\/?p=4834","url_meta":{"origin":15453,"position":0},"title":"Courgette and Tomato Tart","author":"Alan Williams","date":"28th July 2018","format":false,"excerpt":"Courgette and Tomato Tart 375 ready rolled puff pastry 200g cherry tomatoes, cut in half 250g good mature cheddar cheese 3 - 4 medium\/large sized courgettes, cut into rounds Olive oil 1 tbsp dried mixed herbs Fresh black pepper and sea salt I egg beaten Heat oven to 195C. 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