Rainbow Chard & Leek Filo Tart

INGREDIENTS

6 filo pastry sheets
Olive oil
500g leek, washed and sliced
500g chard leaves (stalks removed), washed and chopped
200g feta cheese
100g ricotta cheese
Zest and juice of 1/2 lemon
3tbsp of fresh dill, chopped (alternatively dried dill)
1tbsp of fresh mint, chopped
3tbsp pine nuts
Salt and pepper

METHOD

Heat a tablespoon of olive oil in a pan, add the leek and chard. Season with salt and pepper and cook for about 15 minutes until soft.
Stir in about 3/4 of the feta cheese, ricotta, lemon juice and zest, dill, mint and pine nuts. Mix well.
Roll out the filo pastry sheets. Brush them individually with a little bit of olive oil and lay them over a 23-cm tart tin.
Spoon the mixture into the tin laid with the pastry sheets. Sprinkle with the remaining feta crumbs. Cover the mixture with the overhanging pastry.
Bake in a preheated oven at 180C for 30 minutes. Leave to cool and rest. Serve warm.

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