FRYING PAN FILO TART
Make this filo tart in a frying pan for a fuss-free dinner. Peas, crème fraîche, butter beans, courgette, feta and mint make up the fabulous filling
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat ½ tbsp oil in a 20cm-wide skillet or ovenproof frying pan, and fry the spring onions and courgettes for 5 mins until lightly golden. Stir in the frozen peas and sugar snap peas, and cook for a few minutes until the peas have defrosted. Tip in the butter beans, crème fraîche and 50ml water. Stir, then bubble for 2-3 mins until the sauce coats the greens. Transfer to a bowl, then stir in the mint and lemon zest. Season.
- Clean the pan and heat the oven to 200C/180C fan/gas 6. Use 1 tbsp oil to brush the filo sheets all over, then stack them up. Add the filo stack to the pan, pressing it into the base and leaving plenty of overhang. You can cut the filo sheets in half, then use them to line the pan, if you find that easier.
- Mix the egg into the greens and crème fraîche mixture, then spoon over the stack of filo. Scatter over the feta, then scrunch up the overhanging filo around the sides to make a crust. Brush the exposed filo with the remaining oil.
- Return the pan to the heat and cook for 5 mins to crisp the filo base. Transfer to the oven and bake for 20-25 mins until the filo is fully crisp and golden, and the filling has set. Cut into wedges and serve with some salad leaves, if you like.
Nutrition Facts : Calories 335 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
APPLE FRANGIPANE PHYLLO TART
An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.-Jessie Sarrazin, Livingston, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan., Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell., Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended., Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell., Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling., Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 91mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
FETA-AND-HERB PHYLLO TART
Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from one brand to another. It's particularly important here to get a good-quality phyllo as there is so much of it. This is a sort of quiche with a twist, with the phyllo both acting as a casing and adding the extra crispness you get from blind baking. It's a meal in itself, served with a simple salad. If you don't have a tart pan handy, use a 9-inch cake pan.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 358 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED FRUIT PHYLLO TART
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small bowl, mix butter and oil. Brush a 15x10x1-in. baking pan with some of the butter mixture. Place 1 sheet of phyllo dough into prepared pan; brush with butter mixture. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Bake 5-7 minutes or until golden brown (phyllo will puff up during baking). Cool completely., Finely grate enough zest from lemon to measure 1 tablespoon. Cut lemon crosswise in half; squeeze juice into a bowl. In a large bowl, toss peaches, strawberries, pineapple, brown sugar, salt, and lemon zest and juice. Remove strawberries; thread fruit onto 3 metal or soaked wooden skewers., Place fruit on oiled grill rack. Grill, covered, over medium heat until fruit is tender, turning once, 8-10 minutes for pineapple slices and peaches, 4-5 minutes for strawberries. Remove and set aside., In a small bowl, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over phyllo crust. Slice grilled fruit; arrange over filling. Sprinkle with mint; cut into pieces.
Nutrition Facts : Calories 233 calories, Fat 15g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 216mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
CORN AND BACON FILO TART FROM NEW ZEALAND
This recipe has been submitted for play in ZWT8 - Australia/New Zealand. This recipe was found at Wattie's - Food in a Minute website. Filo pastry is easy to use, it's light and flaky. This sounds like a truly lovely treat, perfect for breakfast, brunch, lunch or even a light dinner.
Provided by Baby Kato
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C degree oven.
- Sauté bacon in a small frying pan until bacon is cooked and set aside.
- Spray or brush a 25cm pie dish with a little oil.
- Spray the halved sheets of filo pastry with oil and place in the pie dish overlapping evenly to cover the base and sides of the dish.
- Scatter the cooked bacon and Corn into the filo lined pie dish and sprinkle with the cheese and parsley.
- Beat the eggs and milk together, season well and pour over the corn and bacon.
- Bake for 30-35 minutes until the egg custard is set and top is golden.
- Allow to stand for 5 minutes.before serving.
Nutrition Facts : Calories 270, Fat 12.8, SaturatedFat 5.6, Cholesterol 115.4, Sodium 429.8, Carbohydrate 25.6, Fiber 2, Sugar 5.4, Protein 14.9
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- Preheat a baking sheet in the oven to 200°C/fan180°C/gas 6. Brush the filo sheets with the melted butter, then layer in a 20cm greased high- sided ovenproof sauté pan, allowing at least 11cm of filo to overhang all around. In a bowl, mix the ricotta, eggs, garlic and feta, then season.
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- Bake for 30-35 minutes until golden and set. Remove from the oven, then cool for 5 minutes before serving in slices with a green salad.
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Servings 4Estimated Reading Time 5 minsCategory Dinner, Lunch, Main CourseTotal Time 1 hr
- Heat 3 tbsp of oil in a ovenproof frying pan or cast iron skillet. Add leeks and cook over medium heat for 5 minutes. Then tip in cubed sweet potato and cook for 10 minutes covered with a lid. Make sure to stir once in a while.
- Stir in kale, chopped garlic and chilli flakes, cover again and cook for a further 5 minutes. Then remove from the heat, season, stir gently to keep potatoes intact and set aside to cool down slightly.
- In a separate large bowl, beat together your cream cheese, eggs, dill and lemon zest and some seasoning. Spoon the cooled down sweet potato filling into it and fold everything together.
- Preheat your oven to 200C Fan. Wipe the pan you used for your vegetables. Lay the first sheet of filo pastry in it and brush with a little oil (no need to brush the pan first). Carry on layering the filo sheets, making sure the corners don't align (lay each sheet at a different angle) and brushing with a little oil in between.
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