Spring Tart with Ricotta, Leek, Sprouting Broccoli and Courgette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy phyllo tart filled with ricotta, blue cheese, and seasonal vegetables including zucchini, leek, and broccoli. Elegant and vegetable-forward, it works for lunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 sheets phyllo (filo pastry)
- 115 g | 1 stick | 4oz unsalted butter (melted)
- 5 medium eggs
- 400 g | 14oz ricotta cheese (crumbled)
- 100 g | 3.5oz blue cheese (feta would also work well)
- 60 g | 2oz grated Parmesan + more to sprinkle
- 1 medium courgette (zucchini sliced into rounds)
- 1 medium leek (white part only)
- 6-8 stalks sprouting broccoli
- handful pumpkin and sunflower seeds
- 1 tsp fresh mint (finely chopped)
- salt and pepper to season
- a little olive oil to drizzle
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 846mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 779mg
- Calcium
- 447mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 846MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.