Feta cheese, zucchini and asparagus tart

I fell in love with this recipe as soon as I read it in GoodFood magazine. I’ve added a few extra ingredients like cheese and herbs for extra flavor, and it was absolutely delicious.
This savory tart is casual and full of spring vegetables, herbs and feta cheese, all wrapped in crispy filo pastry!
Preheat the oven to 180 and place into it a pan to keep warm. Brush over some olive oil on another pan, (18x25cm), and coat with baking paper.
Put the filo pastry one at a time, and brush each one with oil. Between the layers of filo pastry sprinkle some breadcrumbs to get it more crispy.
Slice the asparagus and zucchi, season it with salt and pepper, drizzle over some olive oil and place on the already heated oven tray.
Place the dough on the top shelf of the oven and vegetables on the bottom and bake for 20 minutes simultaneously.
Vegetables are removed from the oven. Brush the pastry with a little beaten egg and bake it for another 5 minutes until golden brown and crispy.
Mix the eggs with the lemon zest, parsley, mint, basil, cream cheese, salt and pepper. Arrange half of the vegetables, add half of feta cheese and the egg mixture with the cream cheese. Over this, place the remaining vegetables and the remaining feta cheese.
Place the tart in the oven for 40 minutes and then serve with freshly ground pepper. Absolutely delicious!

Enjoy it!