250 g vegetable offcuts (we used kale and spinach stalks, carrot tops and red 
onion) 
6 T olive oil 
2 T fresh thyme 
Salt and pepper to taste 
10 x Woolworths XL Free Range Eggs 
1 cup Woolworths Whipping Cream 
1 x 500 g Woolworths Frozen Phyllo Pastry, thawed
4 T butter, browned
1 t Woolworths Smoked Paprika
1 t Woolworths Onion Powder
200 g Woolworths Plain South African Feta Cheese

For the dressing:

30 – 50 g any leftover herbs in your fridge – this could even include baby spinach, 
fennel or celery 
Juice of 1 lemon 
1 T Woolworths Seasonal Honey 
2 T Dijon mustard 
2 T Woolworths Double Cream Plain Yoghurt

1. Preheat the oven to 200°C. Sauté the offcut veggies in 2 T olive oil over high heat for 7 – 10 minutes, or until browned and fragrant. Add the thyme, season with salt and pepper and cook for a further minute.
2. Whisk the eggs and cream together and season well. Add the warm, cooked vegetables to this and stir quickly. This will cook the egg slightly.
3. Line a cake tin or bread loaf tin with greased baking paper. Layer sheets of the phyllo pastry in the tin, brushing with some browned butter, mixed with Woolworths Smoked Paprika and Woolworths Onion Powder, before adding the next layer. Repeat this 5 – 7 times, depending on how thick you would like your base.
4. Pour in the veggie custard and add chunks of Woolworths Plain South African Feta.
5. Bake in a preheated oven for 30 minutes, or until set.
6. In the meantime, make the dressing, by blending all the ingredients together, adding a little more lemon juice or water if needed. Adjust the seasoning with honey, salt and pepper and serve with your phyllo tart.

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