Tarte de Pascoa
Tarte de Pascoa

  • Serves 6 *

  • 1 onion, finely diced *

  • 1 tbsp olive oil *

  • 1 bunch silverbeet, *

  • washed, chopped *

  • 12 sheets filo pastry *

  • 1/4 cup olive oil, extra *

  • 4 tbsp parmesan *

  • 10 eggs, 6 hard-boiled *

  • 1/2 cup cream *

  • 1/2 cup milk *

  • 10 gratings nutmeg *

Preheat oven 180C. In a large frying pan, saute the onion in oil until soft. Add the silverbeet and cook until wilted. Squeeze out excess liquid. Brush eight filo sheets with oil, fold in half and line a greased flan pan, so edges overhang. Sprinkle half the parmesan over base. Fill with half the silverbeet, top with six hard-boiled eggs, remaining silverbeet and remaining parmesan. Whisk four eggs with the cream and milk. Grate in the nutmeg and combine. Pour into pastry shell. Brush four sheets of filo with oil. Fold in half and place on top. Fold in edges. Brush with oil. Bake for 40 minutes. Serve.

The West Australian

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