Zucchini, Spinach and Goat's Cheese Filo Tart

Prep time: 25 minutes 

Cooking time: 1 hour  

Serves: 4-6  

Ingredients:

• 2 Zucchini's 
• 1 Brown Onion  
• 1 Leek  
• 3 Garlic Cloves  
• 1 Silverbeet Bunch  
• ½ Kale Bunch  
• 500g Ricotta Cheese  
• 150g Goat’s Cheese Chevre  
• 1 Lemon  
• 8-10 Filo Pastry Sheets 
• 1 Tsp Cumin  
• ¼ Cup Cheddar Cheese  
• 100g Butter 

Method:

1. Preheat the oven to 180°C and bring a large pot with boiling water to the boil. 
   
   
2. Finely slice the zucchini into ½ thick slices, finely slice the onion, garlic & leek and set aside. 
   
   
3. Bring a large frying pan to medium high heat, drizzle olive oil and sear the zucchini slices for approx.2mins on each side until golden brown, making sure to not overcrowd the pan. 
   
   
4. In the same pan on medium heat, drizzle live oil and cook the onion, leek and garlic for approx. 10mins until golden, set aside. 
   
   
5. Remove the kale and silverbeet from the hard stems, blanch in the boiling water for 10 seconds, remove from the water and refresh under cold water, squeeze all the excess water from the leaves with your hand until nearly dry, set aside. 
   
   
6. Place the ricotta cheese, spinach, goat’s cheese, salt and pepper, cumin and the zest of ½ lemon into a food processor, blitz until smooth green cheese mixture, fold in ¾ of the onion garlic sofrito and set aside. 
    
7. Melt the butter and lightly brush a filo sheet until well covered. Then add another sheet on a 30° angle so edges hang over like triangle shapes. Brush with butter again and repeat this process with the remaining sheets until a circle is formed.
     
8. Using a round baking dish, carefully place pastry sheets into middle of the dish. Add the cheese and spinach mixture and spread over the pastry, then add half of the sautéed zucchini and sprinkle some cheddar cheese, then fold over the pastry edges towards inside of the dish and brush with extra butter.  
   
   
9. Place into the oven and cook for 35 minutes until golden brown, remove from oven and top with zucchini and remaining onion garlic sofrito. Serve warm with fresh lemon wedges.