RECIPE

Savoury Filo Tart with Leeks and Pesto

Recipe Created For Everyday Pan

Main Course

Vegetables

Cook Time

Over 1 hour

Serving Size

6-8

Cook Mode

INGREDIENTS

Tart

¾ cup fine plain breadcrumbs
¾ cup finely grated fresh Parmesan cheese
12 filo sheets, thawed if frozen
½ cup salted butter, melted
6 eggs
1 cup 35% cream
⅓ cup green pesto
2 garlic cloves, grated
1 lemon, zest finely grated
A few pinches cayenne pepper

Leeks

2 tbsp honey
1 tbsp butter
3 leeks, white and pale green parts only, sliced into ¼ inch rounds
2 tbsp olive oil
1 tbsp lemon juice
Crumbled feta, to taste
Small basil leaves, to taste

EQUIPMENT

INGREDIENTS

Tart

¾ cup fine plain breadcrumbs
¾ cup finely grated fresh Parmesan cheese
12 filo sheets, thawed if frozen
½ cup salted butter, melted
6 eggs
1 cup 35% cream
⅓ cup green pesto
2 garlic cloves, grated
1 lemon, zest finely grated
A few pinches cayenne pepper

Leeks

2 tbsp honey
1 tbsp butter
3 leeks, white and pale green parts only, sliced into ¼ inch rounds
2 tbsp olive oil
1 tbsp lemon juice
Crumbled feta, to taste
Small basil leaves, to taste

EQUIPMENT

INSTRUCTIONS

Tart

Place a rack in the lower third of the oven. Preheat the oven to 400°F / 200°

In a bowl, combine the breadcrumbs and Parmesan. Season with salt and pepper.

On a work surface, lay out one sheet of filo lengthwise. Using a Revolution^® Basting Brush, brush with melted butter. Sprinkle with about 3 tbsp of the breadcrumb mixture. Repeat these steps two more times until you have stacked 3 sheets of filo, brushing each sheet with butter and sprinkling with breadcrumbs. Add another sheet of filo, rotating it about 45 degrees from the first stack of filo. Brush with butter and sprinkle with 3 tbsp of breadcrumbs. Repeat with two more sheets of filo at this new angle, brushing each sheet with butter and sprinkling with breadcrumbs. Continue to stack 3 sheets of filo at a time, each time rotating the stack 45 degrees from the previous one, brushing each sheet with butter and sprinkling with breadcrumbs. You will finish with a star-shaped filo stack.

Brush the bottom and sides of your Everyday Pan with melted butter. Carefully transfer the stack of filo into the Everyday Pan, pressing it along the bottom and up the sides. Fold the overhanging filo under itself to make the crust thicker. Bake for 10 minutes to slightly crisp up the filo.

Filling

Meanwhile, fill a Stainless Steel Braiser with about ½ inch of water. Add 1 tbsp of the honey and the butter to the water. Bring to a simmer. Add the leeks and season generously with salt and pepper. Cover and gently steam for 5 minutes or until tender. Carefully remove the leeks from the water, trying to keep the rounds intact, and set aside on a plate lined with paper towel.

In another bowl, whisk together the eggs, cream, pesto, garlic, lemon zest and cayenne with a Revolution^® Balloon Whisk. Season with salt and pepper.

Remove the Everyday Pan from the oven. Pour the egg mixture into the crust. Add the leeks and bake for 30 to 35 minutes or until the custard is set. Remove from the oven.

In a small bowl, whisk together the olive oil, lemon juice and remaining honey. Season with salt and pepper.

Just before serving, top the tart with crumbled feta and drizzle with the honey dressing. Garnish with small basil leaves. The tart can be eaten warm or cooled.