Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350̊F (180̊C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
Note: I prefer this with the dough wrapped over the top to completely enclose the tart.
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350̊F (180̊C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
Note: I prefer this with the dough wrapped over the top to completely enclose the tart.
