© 2023 | http://angiesrecipes.blogspot.com
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This easy tart combines delicate filo pastry, sweet roasted leeks and salty crumbled feta. You can make the recipe your own by switching up filo pastry for puff pastry and butter for olive oil. Sprinkle some bacon bits over if desired. You only need a handful of ingredients and 10 minutes to prepare it, so it's great when you are running short on time, but in need of a quick and delicious lunch.
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- Preheat oven to 180C/160C fan forced. Line the base of a 22-24 cm square cake pan with baking paper, extending over 2 sides.
- Spread half of the melted butter over the base of the prepared pan. Sprinkle with the sugar. Arrange leeks upright into the pan. Cover with foil and bake for 15 minutes until just soft. Remove foil and cook for 25 minutes, until most of the liquid has evaporated. Set aside for 10 minutes to cool slightly.
- Increase oven to 200C/180C fan forced. Place 1 filo sheet on a clean work surface and brush with the remaining melted butter. Top with another filo sheet and brush with butter again. Continue layering with remaining filo and butter.
- Lay filo pastry stack over leeks and tuck in the sides. Bake for 25-30 minutes or until golden brown. Set aside to cool until just warm. Turn onto a serving plate or board. Sprinkle with feta, thyme and pink peppercorns.
© 2023 | http://angiesrecipes.blogspot.com
© 2023 | http://angiesrecipes.blogspot.com
This that looks absolutely marvellous!
ReplyDelete...Angie, you come up with the most interesting things!
ReplyDeleteOh my that's tempting!
ReplyDeleteLooks lovely, although I would defo cut them leeks into thinner rings as they would half cook and half roast this big and that is not a good flavour. I once tried to stuff leeks with hot dogs and roast them in the oven like that, but the leek just got boiled in the steam instead of getting crispy roasted, so it was nasty, sadly. Cabbage also bakes badly if cut into bigger pieces.
ReplyDeleteLooks good and I love leeks.
ReplyDeleteLooks good
ReplyDeleteWow, looks good. Thanks for sharing this awesome recipe!
ReplyDeleteI always imagine your dishes would be found in a gourmet restaurant Angie. Delicious!
ReplyDeleteAngie, a very original savoury version of the Tarte tatin and very tasty of course.
ReplyDeleteI'll bet that is so darn good!
ReplyDeleteThis is looking so exquisite!
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteYum! Will have to figure out how to convert all that but I think it can be done.
ReplyDeleteThat is very interesting.
ReplyDeleteNothing ordinary about your creations, Angie.
ReplyDeleteWhat a clever idea. I love leeks!
ReplyDeleteI love leeks!....this tart is amazing and with that feta cheese must taste so delicious!!........Abrazotes, Marcela
ReplyDeleteWhat a cool idea to make a savoury upside down tart! Great flavours, and the addition of thyme and pink peppercorns makes it so beautiful and elegant, too.
ReplyDeleteThis tart sounds absolutely delightful, and it's a versatile recipe. The combination of sweet roasted leeks and salty feta encased in crispy filo pastry is a real winner.
ReplyDeleteJudee from Gluten Free A-Z Blog: What an interesting and delicious way to use leeks! It looks so good and makes a beautiful presentation.
ReplyDeletethis is a work of art Angie. Hubby doesn't like leeks sadly. I didn't find out for years :=)
ReplyDeleteThis is fabulous!!! I love leeks, and I don’t think they get used enough in everyday cooking.
ReplyDeleteI love leeks so this would go down well here. Cheers Diane
ReplyDeleteLooks delicious, I have to say I have never tried leeks. Thanks for sharing.
ReplyDeleteHave a great weekend.
Wow, three of my favorite ingredients in one dish. I know I'd love this.
ReplyDeleteThe leeks must have cooked down to sweetness, then complemented with feta. Perfection!
ReplyDelete