Leek Phyllo Tart with Metsovone Cheese
A delicious starter for winter dinner parties, holiday meals and Sunday brunch.
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6
sheets #4 commercial phyllo
at room temperature
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6
tablespoons
extra virgin Greek olive oil for brushing phyllo
or more as needed
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For the filling
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1
tablespoon
Greek extra-virgin olive oil
-
2
leeks
white parts only, coarsely chopped (1 cup).
-
1
teaspoon
chopped fresh rosemary or 1 / 3 tsp dried
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1
cup
grated Metsovone or smoked provolone
-
1/2
cup
light cream
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1/4
cup
Greek yogurt
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3
large egg yolks
-
¼
tsp.
salt
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Freshly ground white pepper
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Preheat oven to 375°F/190 ° C.
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Make the filling: Heat the olive oil in a heavy nonstick skillet over medium heat and sauté the leeks until soft and lightly colored, about 15 minutes. Stir frequently. Add the rosemary. (You can sauté the leeks 2 to 3 hours ahead of time). Let cool.
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Brush a 10- or 12-inch round tart pan with olive oil and layer the phyllo sheets, brushing each with olive oil as you go and placing one on top of the other so that the edges are fanned and there is phyllo overhang around the entire periphery of the pan.
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Spread the leeks over the top phyllo sheet.. Sprinkle the cheese evenly over the surface. In a small bowl with wire whisk, beat the cream, egg yolks, salt and pepper until smooth and thick. Drizzle the pie with this mixture. Roll in the excess phyllo to form a decorative rim around the whole tart.
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Bake the tart until the filling is set, about 25 to 35 minutes. Serve warm or at room temperature.
Metsovone is a delicious smoked cow's milk cheese from Metsovo, in Epirus (N. Greece). You may substitute smoked provolone.