Phyllo Tart with Spinach and Roasted Apricots with Honey & Thyme

A rustic tart with vibrant greens, rich cheeses, and a hint of sweetness – perfect for brunch or a light dinner.

Ingredients Phyllo tart

• 1 onion, chopped

• 2 garlic cloves, pressed

• 2 tbsp olive oil

• 250 g fresh spinach

• 50 g melted butter

• 7 sheets phyllo dough

• 4 eggs

• 3.5 dl milk

• 2 tbsp sour cream

• Salt & pepper, to taste

• 100 g feta cheese, crumbled

• 100 g Roquefort, crumbled

• 50 g roasted pine nuts

• Fresh thyme (for garnish)

Preparation Phyllo tart

Preheat the oven to 200°C (preferably with the fan setting).

In a skillet, gently sauté the onion and garlic in a drizzle of olive oil over medium heat until soft and fragrant. Add the spinach and cook until just wilted. Season with a pinch of salt and pepper, then remove from the heat and set aside.

Prepare the phyllo base by lining a baking dish with parchment paper.Layer the phyllo sheets, gently scrunching and overlapping them to cover the base and sides.

Brush generously with melted butter to ensure a crisp and golden finish.

Spread the spinach mixture evenly over the phyllo.

In a bowl, whisk together the eggs, milk, sour cream, and a touch of salt and pepper.

Pour this custard mixture over the spinach filling.

Finish with a generous topping of crumbled feta, Roquefort, and roasted pine nuts. Add a sprinkle of fresh thyme for an aromatic touch.

Bake in the oven for 30 to 35 minutes, or until the top is golden and the center is set.

Let the tart cool slightly before slicing and serving. Perfect warm or at room temperature — ideal for brunch, lunch, or a light dinner.

Ingredients Roasted Apricots with Honey & Thyme

• 8 fresh apricots, halved and pitted

• 2 tbsp honey

• 2 tbsp olive oil

• 1 tsp salt

• ½ bunch fresh thyme (or to taste)

Preparation Roasted Apricots with Honey & Thyme

Preheat your oven to 225°C on the convection setting.

Halve the apricots and gently remove the pits.

Arrange the halves cut-side up in a baking dish, allowing space between each piece.

Drizzle the fruit with a touch of honey and olive oil, then add a sprinkle of salt to enhance the natural sweetness.

Scatter a few sprigs of fresh thyme over the top for a subtle aromatic note.

Roast in the oven for about 15 minutes, or until the apricots are soft, warm, and just beginning to caramelise at the edges.

Serve warm — on their own or on top of the tart.

Tip: Add small dices of fresh ham for extra flavour and texture