Feta And Herb Phyllo Tart Recipes

TOMATO & FETA PHYLLO TART

Steps:

• Preheat the oven to 400 °F, 200 °C.
• Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
• Assemble the tart:
• Line a half sheet pan with parchment paper.
• Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
• Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
• Top with the bell peppers.
• Combine the olive oil with some salt and mix together. Brush the peppers with the oil.
• Top with tomato slices and brush them with the oil.
• Sprinkle some dried oregano over the tomatoes.
• Fold the sides of the phyllo over to create a border.
• Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
• Bake on the center rack of the oven for 45-50 minutes or until golden.
• Set aside to cool for 10 minutes and serve.

FETA-AND-HERB PHYLLO TART

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
• Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
• Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
• Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
• Meanwhile, mix feta, pecorino and herbs until blended and set aside.
• In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
• Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.

GRIDDLED VEGETABLE & FETA TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.
• Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.
• Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.

SPINACH, FETA, AND PINE-NUT PHYLLO TART

Steps:

• Preheat oven to 375°F.
• Make filling:
• In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
• Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
• On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.