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Filo leeks and cheese tart

Name: Filo leeks and cheese tart
Prep time: 33 min
Cook time: 41 min
Total time: 1 h 14 min
Yield: 1 tart
Cuisine: French
Ingredients: 2 leeks; 500 g quiche filling mixture; 1 shallot; 4 tablespoons olive oil; 30 g butter; 150 g cheese; 4 sheets of filo pastry; salt; pepper

This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.

305 K 4.3/5 (38 reviews)

1 hour 15 min. difficulté

Easy

3.90 €

1 tart

9 Ingredients

Last modified on: April 17^th 2022

For 1 tart, you will need:

1 2 leeks
2 500 g quiche filling mixture
3 1 shallot
4 4 tablespoons olive oil
5 30 g butter
6 150 g cheese
7 4 sheets of filo pastry
8 salt
9 pepper
Total weight: 1,220 grams

Times for this recipe

Preparation: 35 min.

Cooking: 45 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

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

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Step by step recipe

Stage 1 - ⌛ 20 min.

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.

Stage 2 - ⌛ 10 min.

Add the sliced leeks, mix well, cover and cook for about 10 minutes...

Stage 3 - ⌛ 1 min.

...until leeks are soft, but keep a pretty green colour.

Salt and pepper only now.

Stage 4 - ⌛ 1 min.

Melt 30 g butter.

Stage 5 - ⌛ 1 min.

Place a sheet of filo pastry in front of you.

Stage 6 - ⌛ 1 min.

Coat the whole surface with butter, using a brush.

Stage 7 - ⌛ 1 min.

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.

Stage 8 - ⌛ 5 min.

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).

Stage 9 - ⌛ 1 min.

Preheat the oven to 390°F (200°C).

Prepare 500 g quiche filling mixture.

Stage 10 - ⌛ 1 min.

Put the leeks into the pastry case in an even layer.

Stage 11 - ⌛ 1 min.

Pour in the mixture.

Stage 12 - ⌛ 1 min.

Put slices of cheese on top.

Stage 13 - ⌛ 30 min.

Put in the oven for about 30 minutes.

Stage 14

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.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	220 RDI=90 %	130 RDI=10 %	570 RDI=90 %	2,450 RDI=120 %	10,260 RDI: 120 %
Per 100 g	20 RDI=7 %	10 RDI=1 %	50 RDI=7 %	200 RDI=10 %	840 RDI: 10 %