FETA-AND-HERB PHYLLO TART
Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from one brand to another. It's particularly important here to get a good-quality phyllo as there is so much of it. This is a sort of quiche with a twist, with the phyllo both acting as a casing and adding the extra crispness you get from blind baking. It's a meal in itself, served with a simple salad. If you don't have a tart pan handy, use a 9-inch cake pan.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
- Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
- Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
- Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
- Meanwhile, mix feta, pecorino and herbs until blended and set aside.
- In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
- Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 358 milligrams, Sugar 2 grams, TransFat 0 grams
FRYING PAN FILO TART
Make this filo tart in a frying pan for a fuss-free dinner. Peas, crème fraîche, butter beans, courgette, feta and mint make up the fabulous filling
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat ½ tbsp oil in a 20cm-wide skillet or ovenproof frying pan, and fry the spring onions and courgettes for 5 mins until lightly golden. Stir in the frozen peas and sugar snap peas, and cook for a few minutes until the peas have defrosted. Tip in the butter beans, crème fraîche and 50ml water. Stir, then bubble for 2-3 mins until the sauce coats the greens. Transfer to a bowl, then stir in the mint and lemon zest. Season.
- Clean the pan and heat the oven to 200C/180C fan/gas 6. Use 1 tbsp oil to brush the filo sheets all over, then stack them up. Add the filo stack to the pan, pressing it into the base and leaving plenty of overhang. You can cut the filo sheets in half, then use them to line the pan, if you find that easier.
- Mix the egg into the greens and crème fraîche mixture, then spoon over the stack of filo. Scatter over the feta, then scrunch up the overhanging filo around the sides to make a crust. Brush the exposed filo with the remaining oil.
- Return the pan to the heat and cook for 5 mins to crisp the filo base. Transfer to the oven and bake for 20-25 mins until the filo is fully crisp and golden, and the filling has set. Cut into wedges and serve with some salad leaves, if you like.
Nutrition Facts : Calories 335 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
More about "frying pan filo tart recipes"
ONE-PAN FETA FILO TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Filo Pastry RecipesCuisine Greek RecipesCalories 400 per serving
- Preheat a baking sheet in the oven to 200°C/fan180°C/gas 6. Brush the filo sheets with the melted butter, then layer in a 20cm greased high- sided ovenproof sauté pan, allowing at least 11cm of filo to overhang all around. In a bowl, mix the ricotta, eggs, garlic and feta, then season.
- Wilt the spinach in a colander in the sink by pouring boiling water over. Refresh under cold water, drain, squeeze dry and roughly chop. Fold the spinach, pine nuts, parsley, lemon zest and juice, and peppers through the ricotta mix.
- Spoon the ricotta mix into the pan, then fold the pastry over the top, scrunching to seal. Brush the pastry all over with more melted butter.
- Bake for 30-35 minutes until golden and set. Remove from the oven, then cool for 5 minutes before serving in slices with a green salad.
GREEN VEGETABLE FILO TART - AUSTRALIANEGGS.ORG.AU
From australianeggs.org.au
ANNA JONES’ RECIPES FOR TWO SUMMER VEGETABLE TARTS
From theguardian.com
BACON AND SPRING ONION FILO TARTS | FRENCH RECIPES | GOODTO
From goodto.com
4/5 (90)Category Brunch, Lunch, Packed Lunch, SnackCuisine FrenchTotal Time 40 mins
APPLE TART - DIABETES CANADA
From diabetes.ca
SALMON FILO TART – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
PEA, MINT AND PRESERVED LEMON FILO TART | ANNA JONES
From rank.chinaz.comshop.annajones.co.uk
FRYING PAN FILO TART - PINTEREST.CO.UK
From pinterest.co.uk
SPINACH FETA AND PINE NUT PHYLLO TART RECIPES
From findrecipes.info
SWEET POTATO & KALE FILO TART - SOMEBODY FEED SEB
From somebodyfeedseb.com
SPINACH, LEEK AND FETA FILO PASTRY TART RECIPE - FOOD HOUSE
From foodhousehome.com
PAN-FRIED FILO PASTRY WITH FETA CHEESE - 10 RECIPES | TASTYCRAZE.COM
From tastycraze.com
MINI FILO TARTS RECIPE | CROP DROP
From cropdrop.co.uk
FRYING PAN FILO TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPINACH AND MUSHROOM FILO TART BEST RECIPES
From findrecipes.info
FRYING PAN FILO TART | RECIPE | BBC GOOD FOOD RECIPES, FILO …
From pinterest.com
CRISPY AND DELICIOUS: 17 RECIPES TO GET YOUR PAN-FRY ON
From bonappetit.com
KATRINA MEYNINK'S FILO, GREENS AND SALUMI TART RECIPE - GOOD FOOD
From goodfood.com.au
You'll also love
Related Search