Make this easy harvest tart using any of our fillo. This tart was made with whole wheat fillo, but you could easily use any of our others with similar results, a low fat crispy flaky crust. I also used fennel with the leeks but you could substitute a large vidalia onion if fennel is not your thing.
Try pairing this with a brut (dry) prosecco for an appetizer or luncheon or a Sauvignon Blanc or a fruity beaujolais for something more serious. Enjoy.
goat cheese - room temp
Thinly slice the leeks, and the tender parts of the fennel and chop the mushrooms. You can use a med-large vidalia onion in place of the fennel if you wish.
In a large frying pan using 1-2 tbs of the olive oil, sauté over medium heat, the leeks and fennel until soft. Remove to a bowl and set aside. Add the mushrooms to the pan, another tablespoon of oil and season with salt and pepper - saute over medium high heat until they have released their water and it has evaporated. Add them to the leeks and fennel.
Unfold a box of fillo and take out about 4 sheets and put the rest away so it does not dry out. Find a lid that is about 2" larger than your tart pan and cut the circle as shown in the image above. Baste each with butter or olive oil and then place the layers into the tart pan, rolling the edges under so they form the crust.
Combine the eggs with 6 oz of the goat cheese and blend together until it looks smooth. Spread this onto the bottom of the tart pan, then cover with the mushroom leek mix, spreading evenly over the set custard. Take the last 2 oz of goat cheese and crumble it over the surface of the tart.
Bake in the preheated oven for about 15-18 minutes. Remove when the crust becomes golden. Watch carefully so it does not burn.
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