Country filo tart

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
30 min.	30 min.	1 hour

Step by step recipe

1	Cut 150 g cooked meat into small, fine pieces. If possible, use leftover cold meat, or sausage, or even bacon.
2	Cut 2 cookeds potatoes into small pieces, not too thick either.
3	Cut 150 g Reblochon in the same way.
4	Generously butter a 22 cm (8-9 inch) diameter baking tin. Preheat oven to 200°C (390°F).
5	Take a sheet of filo pastry, and fold it over several times to obtain a strip the height of your mould.
6	Roll the strip over itself to form a kind of rosette, and place it in the center of the mold.
7	Make strips with all the other filo sheets, and fill the mould, turning around the central rosette.
8	Then slide the pieces of meat, potato and reblochon into the folds of the future tart.
9	Pour over 200 g quiche filling mixture.
10	Place in the oven at 200°C (390°F) for around 30 minutes, watching for browning at the end.
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.

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