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Country filo tart

Name: Country filo tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 people
Cuisine: French
Ingredients: 150 g cooked meat; 2 cookeds potatoes; 150 g Reblochon; 10 sheets of filo pastry; 200 g quiche filling mixture

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.

29 K 5/5 (2 reviews)262240

Duration

1 hour

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Preparation 30 min.

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 3 min.

Cut 150 g cooked meat into small, fine pieces.

If possible, use leftover cold meat, or sausage, or even bacon.

Step 2 - ⌛ 3 min.

Cut 2 cookeds potatoes into small pieces, not too thick either.

Step 3 - ⌛ 3 min.

Cut 150 g Reblochon in the same way.

Step 4 - ⌛ 2 min.

Generously butter a 22 cm (8-9 inch) diameter baking tin.

Preheat oven to 200°C (390°F).

Step 5 - ⌛ 2 min.

Take a sheet of filo pastry, and fold it over several times to obtain a strip the height of your mould.

Step 6 - ⌛ 1 min.

Roll the strip over itself to form a kind of rosette, and place it in the center of the mold.

Step 7 - ⌛ 10 min.

Make strips with all the other filo sheets, and fill the mould, turning around the central rosette.

Step 8 - ⌛ 3 min.

Then slide the pieces of meat, potato and reblochon into the folds of the future tart.

Step 9 - ⌛ 3 min.

Pour over 200 g quiche filling mixture.

Step 10 - ⌛ 30 min.

Place in the oven at 200°C (390°F) for around 30 minutes, watching for browning at the end.

Step 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.

Keeping: Enjoy within minutes of removing from the oven.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	12 g RDI=18 %	11 g RDI=4 %	11 g RDI=16 %	196 kcal RDI=10 %	820 kJ RDI=10 %
Per person	17 g RDI=26 %	16 g RDI=6 %	16 g RDI=22 %	277 kcal RDI=14 %	1,161 kJ RDI=14 %
Whole recipe	101 g RDI=156 %	97 g RDI=37 %	98 g RDI=134 %	1,664 kcal RDI=83 %	6,967 kJ RDI=83 %