5 fillo sheets, chilled
¼ cup extra virgin olive oil
200ml crème fraîche
2 firm pears, thinly sliced
½ cup feta
1 handful rocket
1 handful pecans, smashed
2 tsp hemp seeds (optional)
2 tbsp honey
Salt and pepper
Preheat the oven to 180°C. Line a rimmed baking tray with baking paper.
Lay one sheet of fillo on the baking tray and brush with a thin layer of extra virgin olive oil.
Repeat with the remaining sheets of fillo, making sure to brush the top layer of fillo with olive oil too.
Carefully roll the sides in on themselves (about 1 inch) to form the tart border and brush with olive oil. Prick the centre all over with a fork and place in the oven to bake for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly.
In a small bowl, combine the crème fraîche and chives with salt and pepper to taste. Spread evenly over the base of the baked tart shell, then place the thinly sliced pear on top, overlapping slightly, until the centre is completely covered. Crumble over the feta and top with the rocket, pecans, hemp seeds (if using) and pour over the honey. Season with salt and pepper and drizzle over a little extra virgin olive oil to finish.