This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
19 K 5/5 (2 reviews)
1 hour
Easy
3.80 €
6 people
5 IngredientsLast 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
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
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 120 RDI=10 % | 240 RDI=40 % | 1,660 RDI=80 % | 6,970 RDI: 80 % |
| Per 100 g | 20 RDI=7 % | 10 RDI=1 % | 30 RDI=4 % | 200 RDI=10 % | 820 RDI: 10 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 40 RDI=6 % | 280 RDI=10 % | 1,160 RDI: 10 % |
How much will it cost?
- For 6 people : 3.80 €
- Per person : 0.65 €
Change currency:
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: No-pastry spinach and potato quiche, Sorrel and potato quiche, Two-cheese quiche, Salmon and spinach quiche, Quiche Lorraine, ... See them all 13
Reblochon
Like these other recipes: Tartiflette, Stuffed Mushrooms, ... See them all 2
Cooked meat
Like these other recipes: Artichokes with beef, Jerusalem artichoke purée with leeks, Bistro sandwich, Hachis parmentier, Lentil and cold-meat salad, ... See them all 11
Sheet of filo pastry
Like these other recipes: Filo leeks and cheese tart, Red rice pannequets, Crispy rolls with chicken and leek, Langoustine sabayon tart, ... See them all 4
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011343 K 14 40 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011302 K4.7 55 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011271 K3.8 1 hour 50 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020314 K 24.3 2 hours 1 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.