- 8 sheets filo pastry
- ¼ cup olive oil
- 2 punnets of colourful cherry tomatoes
- 5 fresh eggs
- ½ cup milk
- 5 sprigs of oregano
- Pinch of cracked pepper
- 100g haloumi cheese, diced into small cubes
- Extra olive oil to serve
- A pinch of sea salt to serve
Preheat oven to 150˚C fan-forced. Line a shallow baking dish with baking paper. Prick all the cherry tomatoes from one punnet and place them in the baking tray, then in the preheated oven to roast for one and a half hours. Set them aside on a bench to cool and turn the oven up to 180˚C fan- forced.
Get out a 30 cm tart shell and make sure your filo pastry is at room temperature. With a pastry brush, brush the tart shell with a thin coat of olive oil. Place the first sheet of pastry over the tart shell and use your fingers to press the pastry into the tart shell. Paint the pastry with another thin coat of olive oil and place another sheet of filo pastry over the tart shell in the other direction, pressing into the shell with your fingers. Paint with a thin coat of olive oil and repeat this process with the remaining 6 sheets of filo pastry. Trim the edges and place the pastry-lined shell in the oven for 10 minutes to crisp slightly. There’s no need to use baking beans. When lightly cooked, set aside.
In a mixing bowl whisk the eggs and stir in the milk. Add your roasted cherry tomatoes and the leaves from 4 sprigs of oregano. Stir to combine and season with a pinch of cracked pepper – don’t add salt. Pour this egg mixture into the filo pastry tart shell. Scatter the small cubes of haloumi cheese over the egg mixture (this will add saltiness). Place the tart into the oven for 30 to 35 minutes depending on your oven. The tart should be golden brown and bubbling. If the tart filling is rising in the oven, don’t worry it will sink when you pull it out. Set it aside to cool slightly.
While it is cooling chop up the second punnet of cherry tomatoes and tear the leaves from the final sprig of oregano, ready for serving. To serve, top the tart with the fresh cherry tomatoes and remaining oregano leaves. Drizzle with a little olive oil and a sprinkle of sea salt.