Ingredients
• 5 sheets fresh filo pastry (see note)
• Olive oil spray
• 400g can chickpeas
• 1 bunch dill
• 175g feta
• 4 eggs
• 2 small carrots
• 2 tbs dukkah (see note)
• 1 1/2 tbs extra virgin olive oil, plus extra, to serve
• 1 lemon
Method
1. Place a heavy-based oven tray in oven and preheat to 220C. Layer filo sheets together on a work surface. Spray top sheet with oil, fold it in half lengthwise, then spray again. Place in tart pan slightly off-centre to cover base and one side. Repeat with remaining sheets, spraying and placing off-centre each time, so base and sides are covered. Using scissors, trim excess pastry.
2. Drain and rinse chickpeas, pat dry with paper towel, then tip into tart shell. Roughly chop dill, then scatter half over chickpeas. Crumble over half the feta. Crack in eggs, then using a knife, drag them through the mixture, breaking yolks and distributing eggs between chickpeas. Season with freshly ground black pepper, then place pan on oven tray and bake for 10 minutes.
3. Meanwhile, wash and peel carrots into long thin strips. (Don’t worry about peeling skins.) Place strips in a bowl with dukkah, add oil and toss to coat. Pile carrot mixture on top of tart and crumble over remaining feta. Bake for a further 15 minutes or until set.
4. Scatter over remaining dill, squeeze over juice from lemon and drizzle with a little extra oil to serve.
