Stuffed Cream Cheese & Greens Tart

• Meanwhile, roughly chop silverbeet. 
• Remove vine-ripened cherry tomatoes from the 
vine, then halve.
• Finely chop garlic.
• Zest lemon to get a pinch and then slice into 
wedges.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Add silverbeet and cook until 
tender, 3-4 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a bowl, then add cream cheese, lemon 
zest and Parmesan cheese. Season generously with 
salt and pepper. Stir until well combined. 

• Once zucchini is done, evenly stack 5 sheets of  
filo pastry (see ingredients) with a drizzle of olive 
oil between each layer and place on a second lined 
oven tray.
• Spread silverbeet-cream cheese mixture over the 
centre of the pastry, leaving a 4cm boarder around 
the edges.
• Top evenly with roasted zucchini, onion and cherry 
tomatoes.
• Season with salt and pepper. 

• Carefully fold pastry edges over filling, leaving the 
centre exposed.
• Bake tarts, until golden, 15-20 minutes.
• Meanwhile, in a medium bowl combine rocket 
leaves, a drizzle of olive oil and a squeeze of lemon 
juice. Season to taste.