Coat pieces of chicken with dry spice and roast in oven until just cooked. Slice and set aside.
Lightly grease a tray, line with 3 layers of filo pastry. You can use more if you want to have more of a base, just be sure to brush every 2 layers with melted butter or olive oil.
In a blender, blitz one cup of pre-cooked or canned Berlotti beans (or white beans of your choice), two cloves of garlic, a handful of fresh parsley and mint, salt and pepper together.
Thinly slice a zucchini and set aside.
Pour bean mixture onto filo, top with chicken and zucchini. Sprinkle a little grated Romano cheese on top or sprinkle with feta or goat’s cheese.
Bake for 30 -40 minutes
Serve warm
This looks like a delightful tart...especially when zucchini start taking over the garden. The white bean base sounds perfect!
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