Do you also always struggle finding which dish you will prepare for Christmas dinner? I do, usually I face this dilemma each time I have someone coming over. Continue reading
Phyllo Leek Tart
Recipe for 4-6
Cook time: 20 min
300 g leeks
6-7 sheets phyllo pastry (average size of 29cm x 37 cm)
190 g crème fraiche
6 tbsp. butter
2 tbsp. thyme leaves
2 tbsp. roughly chopped hazelnuts
Salt and pepper
Heat oven at 210°C.
Cut the leeks into about 7-9 cm long pieces. Lengthwise divide each piece into half being careful to keep the layers into place.
Melt one tbsp. butter in a pan and add the leeks to cook for about 4-5 min per side on a medium fire. Season them with salt, pepper and thyme. Be gentle when turning the leeks as they tend to get undone. Once the leeks are cooked set them aside.
Take one sheet of phyllo pastry and brush it with the melted butter. Top it with another sheet of pastry and repeat the process until all sheets are used.
Make a small crust by folding the edges of the pastry a couple of times. If it doesn’t hold, press it gently down. Brush the crust with a little more butter.
Spread the sour cream on the bottom of the tart and, distribute the leeks on top.
Bake in the oven for 10 min, take the tart out and sprinkle the chopped hazelnuts on top and serve.