Filo leeks and cheese tart
This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.
295 K 4.3/5 (38 reviews)
1 hour 15 min.
Easy
1 tart
9 IngredientsLast modified on: April 17th 2022
For 1 tart, you will need:
- 1
2 leeks - 2
quiche filling mixture - 3
1 shallot - 4
4 tablespoons olive oil - 5
1.1 oz butter - 6
5.3 oz cheese - 7
4 sheets of filo pastry - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 45 min.
All in all: 1 hour 15 min.
To finish around 7pm, you'll need to have started before: 18:20.Change end time
Step by step recipe
Stage 1 - 20 min.
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.
Salt and pepper only now.
Stage 4 - 1 min.
Melt 1.1 oz 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.
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).
Finally butter the upper surface of the last sheet (which will be buttered both sides).
Stage 9 - 1 min.
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.
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 % |
How much will it cost?
- For 1 tart : 3.90 €
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: Salmon and spinach quiche, Quiche Lorraine, Maroilles cheese quiche, Leek and fresh tuna tart, bread-crust quiche, ... See them all 11
Cheese
Like these other recipes: Springtime mixed salad, Grilled cheese, Kérinou slices, Langres-style spinach, Brussels-Bombay salad, ... See them all 30
Butter
Like these other recipes: Spinach and Comté Loaf, Oatmeal and chocolate shortbread, Choux pastry (pâte à choux), Brownies, Fish fillet in express cooking envelope, ... See them all 472
Olive oil
Like these other recipes: Summer Salmon Blanquette, Jerusalem artichoke purée with leeks, Melt-in-the mouth meat and vegetables in a sealed casserole, Coq au vin, Veal Marengo, ... See them all 521
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