Filo leeks and cheese tart

Step by step recipe:

  1. 20 min.Filo leeks and cheese tart : Photo of step #1
    Wash and slice 2 leeks thinly.

    Peel and chop 1 shallot.

    Pour 4 tablespoons olive oil into a pan on medium heat. When it's hot, add the chopped shallot, salt and pepper, and cook for one or two minutes.
  2. 10 min.Filo leeks and cheese tart : Photo of step #2
    Add the sliced leeks, mix well, cover and cook for about 10 minutes...
  3. 1 min.Filo leeks and cheese tart : Photo of step #3
    ...until leeks are soft, but keep a pretty green colour.

    Salt and pepper only now.
  4. 1 min.Filo leeks and cheese tart : Photo of step #4
    Melt 30 g butter.
  5. 1 min.Filo leeks and cheese tart : Photo of step #5
    Place a sheet of filo pastry in front of you.
  6. 1 min.Filo leeks and cheese tart : Photo of step #6
    Coat the whole surface with butter, using a brush.
  7. 1 min.Filo leeks and cheese tart : Photo of step #7
    Put the sheet into your mould or dish, buttered side down.

    Trim off the surplus, and use the trimmings to completely cover the inside of the mould.
  8. 5 min.Filo leeks and cheese tart : Photo of step #8
    Do this with 2 or 3 layers of filo pastry, each time buttered side dowm.

    Finally butter the upper surface of the last sheet (which will be buttered both sides).
  9. 3 min.Filo leeks and cheese tart : Photo of step #9
    Preheat oven to 200°C or 392°F.

    Prepare the cream: in a bowl put 2 eggs, 150 ml liquid cream, salt and pepper.
  10. 1 min.Filo leeks and cheese tart : Photo of step #10
    Beat well.
  11. 1 min.Filo leeks and cheese tart : Photo of step #11
    Put the leeks into the pastry case in an even layer.
  12. 1 min.Filo leeks and cheese tart : Photo of step #12
    Pour in the mixture.
  13. 1 min.Filo leeks and cheese tart : Photo of step #13
    Put slices of cheese on top.
  14. 30 min.Filo leeks and cheese tart : Photo of step #14
    Put in the oven for about 30 minutes.
  15. Filo leeks and cheese tart : Photo of step #15
    Remove when golden brown. It's ready.

Remarks:

You can use any cheese you like, but I advise you to use a soft strong-flavoured cheese: Morbier, Maroilles or Munster (for French examples), or any good goat's cheese, etc.

If you love plenty of crust, add one or two more layers of filo pastry.

Source:

Home made.

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