Crispy Filo Tart With Lamb And Feta Recipes

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.

CRISPY FILO TART WITH SEASONAL VEG

Steps:

• Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Use a little of the oil to lightly grease an 18 x 25cm tart tin (ours was 3cm deep). Line the tin with a few strips of baking parchment - this will help you to lift out the tart later.
• Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go - this will help to keep the pastry crisp. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border.
• Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray. Place the pastry case on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.
• Remove the veg from the oven. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.
• Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning. Lay half the veg in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg and feta. Bake for 40 mins until the filling has set. Remove from the oven and leave to cool. Serve with a grinding of black pepper and scattered with small salad leaves or herbs, if you like.

CRISPY FILO TART WITH LAMB AND FETA

Steps:

• Place a large frying pan over a medium-high heat and add the olive oil. When it is hot, add the shallots. Gently cook it for 3 minutes, or, until softened and then add the garlic, cooking for one more minute. To the sauteed shallot and garlic add the ground lamb (or, lamb and beef combination), stir to combine, and cook for 5-6 minutes. When the meat is browned, add the spices and cook for one more minute.
• Once the meat is nicely browned and you have added your spices, add the crushed tomatoes, minced tomato, and the water and simmer for 10 to 15 minutes, until the sauce is absorbed by the meat. Towards the end of the cooking, fold in the currants and fresh parsley. Remove from the heat and let the mixture cool.
• Turn on the oven to 375° F.
• Remove four sheets of filo from the package, returning the rest to the package and into the refrigerator. Brush the first sheet lightly with some olive oil then place a second sheet on top of the fist and brush it with olive oil as well. Repeat with a third and a fourth sheet, creating a stack of the four sheets, on a cutting board. With a sharp knife cut through the stack of the four 13" x 18" filo sheets in the middle, and place them on top of each other, so you are left with a stack of eight, 13" x 9" filo sheets.
• Line a 12" x 4" tart pan with parchment paper. Arrange the stack of filo pastry so that it is centered on top of the parchment paper. Fold the extra filo over the edges of the pan to create a boarder, as you would with a pie crust. It doesn't need to be perfect.
• Prick the base thoroughly then blind bake the crust for 8 to 10 minutes, or, until the filo is crisp and lightly golden. (Hint: if you have pie weights, line the top of the filo with another piece of parchment, spread the weights over it, and bake for 8 minutes. If you do not have pie weights, use some dried beans.). Then, remove the parchment and bake for another minute or so until the top is lightly golden.
• While the filo base of the tart is baking, combine all the ingredients (except for the pine nuts) for the topping in a small bowl and set aside. To toast the pine nuts, preheat a small skillet over medium heat, add the pine nuts and stir, shaking every now and then until light golden. Watch carefully so as not to burn the pine nuts!
• Remove the tart pan from the oven and spread about ⅔ of the ground lamb filling over the base. (You will have some left over, which you can toss with some plain rice to make another delicious meal!).
• Return the lamb tart to the oven for just a couple of minutes to warm the meat through. Remove from the oven, top with the tomato and Feta mixture, sprinkle with some toasted pine nuts, and serve!

MINCED LAMB FILO TARTS

Steps:

• Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.
• Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.
• Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.