British Blue Egg Courgette Bacon and Feta Filo Tart

METHOD
Preheat oven to 180°C.

Grease and line a 20cm x 30cm oven proof tin or dish.

Thinly slice the courgettes, put in a colander, sprinkle with some sea salt and leave for 20 minutes. Rinse off the salt and squeeze out the courgettes to remove as much water as possible and place on some kitchen towel on a plate.

Mix the ham or bacon and feta cheese together in a bowl. Then in a separate bowl add the Boursin cheese and parmesan.

Crack in the eggs, add the cream and basil, mix together well and season.

Lay out 4 sheets of the filo pastry and brush each sheet with a little butter all over. O Layer them into the lined tin allowing them to hang over the tin. Ladle in half the egg mixture then scatter with half the bacon or ham, feta cheese and courgettes and repeat with the remaining ingredients, then bring the over hanging pastry onto the ingredients.

Brush the remaining filo sheets and scrunch each one up gently and place on top of the mixture butter side up. If there is any remaining butter re-brush the top of the pie.

Bake in the oven for 40-50 minutes till the pie is cooked. Test by inserting a skewer, if it comes out clean it is cooked, and the top should be golden brown.

Note: I used yellow and green courgettes in this recipe. I like the different colours and the yellow courgettes add a sweetness as well.

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