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
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Tucker Sherer
sherer.tucker99@yahoo.comThis is my new favorite recipe! It's so easy to make and it's always a hit with my family and friends.
Ambrose Ariiho
ariiho-ambrose85@gmail.comI love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Bm William
bm.w@gmail.comThis is a great recipe for a special occasion. The tart is elegant and delicious.
Ssempijja Deogratious
ssempijja_deogratious@hotmail.comI followed the recipe exactly and the tart turned out perfectly. It was so delicious that I ate two pieces!
Muhsin Abbasi
a28@hotmail.frThis tart is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and the presentation is beautiful.
Ehtesham Rasheed
e_rasheed0@gmail.comI'm not a big fan of phyllo dough, but I thought this tart was delicious. The filling is creamy and flavorful, and the phyllo dough is nice and crispy.
King Romio
romio_king@gmail.comThis tart is a great way to use up leftover feta cheese. It's also a great appetizer or light lunch.
Anne Mwongeli
a90@hotmail.co.ukI've made this tart several times and it's always a hit. The combination of feta, herbs, and phyllo dough is unbeatable.
Ana Selic
selica78@yahoo.comThis recipe is a keeper! The tart is so delicious and it's perfect for any occasion.
Izu Billions
izu89@gmail.comThis tart is so easy to make and it's always a hit with my guests. I love that I can use any type of herbs I have on hand.
Kyle Diaz
kyle@hotmail.comI'm not a big fan of feta cheese, but I loved this tart. The herbs and phyllo dough really balance out the flavor of the cheese.
Jaber Mondol
m22@hotmail.co.ukThis is a great recipe for a quick and easy weeknight meal. The tart is packed with flavor and the phyllo dough is so crispy.
Abu Yousuf
y@yahoo.comI made this tart for a potluck and it was a huge success. Everyone loved it!
Ogunba Oluwaseun
o-oluwaseun46@hotmail.comThe feta and herb phyllo tart was a delicious and easy-to-make appetizer. The phyllo dough was crispy and flaky, and the feta filling was creamy and flavorful.
Sunita Yangden
sy@hotmail.comThis recipe was easy to follow and the tart turned out beautifully. I loved the contrast between the crispy phyllo dough and the creamy feta filling.
Ahmed Shoreem
s.ahmed35@gmail.comI've made this tart several times and it's always a crowd-pleaser. The flavors are so well-balanced and the phyllo dough is perfectly crispy.
Miker Kirra
k-miker59@hotmail.co.ukThis phyllo tart was a huge hit at my dinner party! The combination of feta, herbs, and phyllo dough was divine.