Katrina Meynink's filo, greens and salumi tart

This savoury tart is light, lovely and relaxed.
This savoury tart is light, lovely and relaxed. Photo: Katrina Meynink
Difficulty
Easy

This is generous yet so light and lovely. And what's best is throwing it all in the one pan and calling a meal done. Chock full of summer herbs, it is fresh and green with the sweetness of a few toms and the spice of some crisp salumi to finish.

Ingredients

8-12 rectangular sheets of filo pastry

½ cup melted butter

1 small spreadable salumi or 'nduja sausage, skin removed, meat finely chopped (optional; chorizo would also work well)

Filling

1 cup chopped flat-leaf parsley

1 cup chopped basil

1 cup chopped coriander leaves

2½ cups finely sliced cavalo nero, stems removed

250g cherry tomatoes, halved, plus a few on the vine to top the tart (optional)

5 eggs

1 garlic clove, crushed

1 cup Persian-style feta

½ cup creme fraiche

Method

1. Preheat oven to 160C fan-forced (180C conventional).

2. Add the filling ingredients to a large bowl and using a wooden spoon, stir to thoroughly combine. Season generously with salt and pepper.

3. Roughly cut out a circle of baking paper to fit the base of a large oven-proof frying pan. Layer 2 sheets of filo horizontally across the width of your pan, the edges will overhang. Brush generously with melted butter and layer another 2 sheets over the top, vertically this time. Repeat the process, layering the pastry and brushing with butter, alternating the orientation of the sheets – this allows plenty of pastry overhang to fold in over the top of the tart.

4. Scoop the filling into the centre and spread to fit. Gently fold the overhanging pastry over the top of the filling towards the centre. Brush the top of the pastry generously with butter.

5. Pop the tart in the oven for 30 minutes. After 20 minutes, open the oven and top with the additional few whole cherry tomatoes on the vine, if using. Cook until the filling is set and cooked through and the pastry takes on a glorious golden colour (about 10 minutes).

6. While the tart is cooking, place a frying pan over low-medium heat. Add the salumi meat and cook, stirring often to prevent catching, until crisp. Remove and set aside.

7. Remove tart from the oven. Scatter over the cooked salumi and season again with salt and pepper before serving.