Loaded Silverbeet & Cream Cheese Tart

• Meanwhile, roughly chop silverbeet. 
• Halve snacking tomatoes.
• Finely chop garlic.
• Zest lemon to get a pinch and 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 border 
around the edges.
• Top evenly with roasted zucchini, onion and 
snacking tomatoes.
• Season to taste.

• 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.