Three-cheese Courgette Filo Tart |
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 These tarts are beautifully simple to make.
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4 courgettes, sliced into thin rounds
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1 tablespoon olive oil
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1 clove garlic, peeled and crushed
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500g (2 x 250g packs) smooth ricotta
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½ cup each: grated gruyère and parmesan
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2 eggs plus 2 extra yolks
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½-1 teaspoon fresh thyme leaves
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12 sheets filo pastry
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About ½ cup melted butter
Preheat oven to 170°C. Place courgettes, oil and garlic in a covered container and microwave until courgettes are tender, about 3 minutes. Drain well and cool.
Combine ricotta, gruyère, parmesan, eggs, extra yolks and thyme in a bowl. Season with salt and pepper.
Lay 1 sheet filo on bench, brush with butter and place another sheet on top. Butter this sheet and repeat until there is a stack of 6 buttered filo sheets. Cut into 4 and press into small baking dishes or Texas muffin pans, making nice ruffled edges. Repeat with remaining filo. Spoon in cheese mixture and arrange courgettes on top. Bake until filo is golden and cheese filling is set and puffed, 25-30 minutes. Makes 8
Story: Sally Butters
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