Pre-heat oven to 160ºC.

Roll the Puff Pastry out to a thickness of about 3mm. Use the rolling pin to lift the pastry and help you position it over the tin.

Press the Puff Pastry in using your fingertips and then push it into the corners. Leave an overhang of Puff Pastry around the sides of the tin. Prick the base of the Puff Pastry base all over with a fork.

Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses.

Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity.

Trim off any excess Puff Pastry using a small serrated knife before filling. In a bowl grate or crumble the cheeses.

Wash and chop the parsley and add to the mixed cheeses with the 3 eggs and salt and pepper.

Mix together until the egg is evenly distributed. Place the cheese mixture into the pastry case.

In a small saucepan melt about a tablespoon of butter.

Take out a sheet of Phyllo pastry and gently place over the top of your cheese mixture, creating small folds as you lay it down. The Phyllo easily creates folds and holds while cooking, this is meant to look uneven.

Drizzle some melted butter on top and bake in the oven for about 15-20 minutes, until the Phyllo Pastry is golden brown.