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Olive, Yorkshire Fettle & sun-dried tomato tart with walnut & strawberry salad & honey dressing

From Street Market Chefs, by Jo Gore

8 sheets filo pastry, cut into 25cm circles
3 eggs (2 whole eggs for the tart, one egg white for the pastry)
200g Yorkshire Fine Fettle cheese (or feta cheese), diced
50g sun-dried tomato, chopped
2 tbsp chopped parsley
100ml semi-skimmed milk
100g watercress, rocket and spinach leaves
30g toasted walnuts, roughly chopped
200g strawberries, chopped
Dressing
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp clear honey

1. Preheat the oven to 200°c or gas mark 6.

2. To make the tart case, place 1 circle of filo pastry on work surface. Brush with egg white. Place another sheet of pastry on top and brush with the egg white. Repeat with another 2 sheets. Make the second tart case in same way.

3. Place the pastry over small ramekins on a baking sheet, and bake in oven for about 5 minutes or until just crisp

4. Remove from oven and leave to cool. Carefully remove from the ramekins.

5. Combine the cheese, sun-dried tomato, parsley, eggs and milk.

7. Put the pastry cases onto a baking sheet and fill. Return to the oven and cook for approximately 8 minutes, or until the filling is set.

8. Prepare the dressing by placing the oil, vinegar, honey and seasoning in a small jug. Whisk to combine.

9. Put the salad leaves on a plate and scatter with the chopped strawberries. Drizzle with the dressing and sprinkle on the chopped walnuts.

10. Remove the tart from the oven, and serve with the salad. It can also be served with a side dish of steamed new potatoes and chopped parsley.