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1
Preheat the oven to 180C.
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2
Mix the chervil, parsley, creme fraiche, 30g of the Gruyere cheese and egg yolks together in a bowl, then set aside.
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3
Slice the asparagus and courgette thinly lengthways on a mandolin, place a pan of salted water onto the heat and bring to a boil.
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4
Place the strips of asparagus into the water and remove after 10 seconds and straight into iced water to cool.
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5
Repeat the same process for the courgette and dry both of them well on kitchen paper.
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6
Cook the peas until just soft (approximately 2-3 minutes) and refresh in iced water and dry on kitchen paper.
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7
Place a shallow pan on a low to medium heat then add half the butter, once it has just melted, add the spring onions and season with salt and pepper.
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8
Cook briefly for 2-3 minute until just cooked and place onto a tray to cool.
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9
Mix this with the egg and creme fraiche mixture in a bowl.
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10
Melt the remaining butter and then take a sheet of filo and brush all over on one side.
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11
Place another sheet on top and brush again with butter.
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12
Place the last sheet on top and brush with butter.
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13
Cut this into four equal rectangles, place another baking tray on top to keep the filo flat, and bake these at 180C for approx 15 minutes till golden and crispy.
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14
Spread the spring onions and egg mixture (see step 1) onto the bottom of the filo, then lay on the sorrel and spinach leaves.
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15
Add the vegetables, courgette, asparagus, peas and the rocket leaves last, sprinkle over the extra Gruyere cheese and bake at 170C for 8-10 minutes.
