Last of the Summer Tarts

Butter the 6 muffin tin moulds really well.

Cut the sheets of fillo into large enough squares to fit the moulds plus extra for a little overhang, and butter them as you lay them in. Use 3 sheets per mould. Bake in the oven for 10 minutes at 160c/gas 3

To make the filling beat together the egg yolks cream, lemon juice and cheese in a bowl. Stir in the vegetables and season with salt, pepper and nutmeg. Spoon into the filo tarts, insert a ball of ricotta cheese and top with grated Parmesan or Gruyere and bake until the mixture is just set, about 15-20 minutes.

Serves 6

Ingredients

  • Fillo pastry and butter

Filling

  • 200ml double cream
  • A few scrapes of nutmeg
  • Sea salt and white pepper for seasoning
  • A little lemon juice to taste
  • 50g Petit pois
  • 50g shelled broad beans (no skins)
  • 200g spinach, wilted and drained well
  • 1 small leek, shredded and cooked until soft in a little butter
  • 150g drained ricotta
  • 6 medium egg yolks
  • A little Parmesan or Gryuere for extra flavour