Country filo tart
For this recipe, we use strips of filo pastry, assembled in circles in a tart mould, which are then filled with Reblochon cheese, potatoes and cooked meat, and finally topped with a quiche filling.
The resulting tart is very tasty and crisp, but also very light, since it doesn't require a conventional tart dough.
The resulting tart is very tasty and crisp, but also very light, since it doesn't require a conventional tart dough.
24 K 5/5 (2 reviews)262240
Last modified on: February 9th 2025
For 6 people, you will need:
- 1
150 g cooked meat - 2
2 cookeds potatoes - 3
150 g Reblochon - 4
10 sheets of filo pastry - 5
200 g quiche filling mixture - Total weight: 850 grams
Times for this recipe
Preparation
30 min.
Cooking
30 min.
All in all
1 hour
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Step by step recipe
Stage 1 - ⌛ 3 min.
Cut 150 g cooked meat into small, fine pieces.
If possible, use leftover cold meat, or sausage, or even bacon.
If possible, use leftover cold meat, or sausage, or even bacon.
Stage 2 - ⌛ 3 min.
Cut 2 cookeds potatoes into small pieces, not too thick either.
Stage 3 - ⌛ 3 min.
Cut 150 g Reblochon in the same way.
Stage 4 - ⌛ 2 min.
Generously butter a 22 cm (8-9 inch) diameter baking tin.
Preheat oven to 200°C (390°F).
Preheat oven to 200°C (390°F).
Stage 5 - ⌛ 2 min.
Take a sheet of filo pastry, and fold it over several times to obtain a strip the height of your mould.
Stage 6 - ⌛ 1 min.
Roll the strip over itself to form a kind of rosette, and place it in the center of the mold.
Stage 7 - ⌛ 10 min.
Make strips with all the other filo sheets, and fill the mould, turning around the central rosette.
Stage 8 - ⌛ 3 min.
Then slide the pieces of meat, potato and reblochon into the folds of the future tart.
Stage 9 - ⌛ 3 min.
Pour over 200 g quiche filling mixture.
Stage 10 - ⌛ 30 min.
Place in the oven at 200°C (390°F) for around 30 minutes, watching for browning at the end.
Stage 11
Enjoy warm or hot, perhaps with a small green salad and vinaigrette.
Remarks
If you don't have any cold meat, replace it with lardons or even small pieces of rillettes.
If you don't have time to make a quiche filling, replace it with a little liquid cream, seasoned with salt and pepper.
If you don't have time to make a quiche filling, replace it with a little liquid cream, seasoned with salt and pepper.
Keeping:
Enjoy within minutes of removing from the oven.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 18 g RDI=28 % | 14 g RDI=5 % | 28 g RDI=39 % | 195 kcal RDI=10 % | 820 kJ RDI=10 % |
| Per person | 26 g RDI=40 % | 20 g RDI=8 % | 40 g RDI=56 % | 277 kcal RDI=14 % | 1,161 kJ RDI=14 % |
| Whole recipe | 157 g RDI=242 % | 121 g RDI=46 % | 243 g RDI=334 % | 1,664 kcal RDI=83 % | 6,967 kJ RDI=83 % |
How much will it cost?
For 6 people
3.80 €
Per person
0.65 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Thin endive tartFilo leeks and cheese tartCabbage and cheddar quicheMaroilles cheese quicheNo-pastry spinach and potato quiche See all 13 other
Reblochon
Sheet of filo pastry
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