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Filo leeks and cheese tart

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

298 K 4.3/5 (38 reviews)

1 hour 15 min. difficulté

Easy

3.90 €

2 tarts

9 Ingredients

Last modified on: April 17^th 2022

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For 2 tarts, you will need:

1 4 leeks
2 teaspoon quiche filling mixture
3 2 shallots
4 8 tablespoons olive oil
5 ¹⁄₃ cup butter
6 1 ¹⁄₃ cup cheese
7 8 sheets of filo pastry
8 salt
9 pepper

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

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

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 20 min.

Wash and slice 4 leeks thinly.

Peel and chop 2 shallots.

Pour 8 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 ¹⁄₃ cup 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 teaspoon 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	440 RDI=170 %	260 RDI=30 %	1,150 RDI=170 %	4,900 RDI=250 %	20,510 RDI: 250 %
Per 100 g	20 RDI=7 %	10 RDI=1 %	50 RDI=7 %	200 RDI=10 %	840 RDI: 10 %
Per tart	220 RDI=90 %	130 RDI=10 %	570 RDI=90 %	2,450 RDI=120 %	10,260 RDI: 120 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg, Milk, Gluten

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