A phyllo tart is an attractive dish for entertaining and it's also exceptionally versatile when mixing flavours and styles. I recently created a Leek, Asparagus and Mushroom Tart for Edible Ottawa magazine's May issue. Today's lunch was a take on this tart with a change up to the cheeses I used and the vegetables for decorating. This tart was even easier since I didn't do a full filling
Tarts like these can be used as a starter course for a dinner party, a main component on a lunch plate or even cut into multiple pieces to serve as hors d'oeuvres.
Enjoy your launch into spring entertaining.
3 sheets of phyllo pastry
1 to 2 tablespoons melted butter
3 teaspoons Dijon mustard
3 oz Fontina cheese, thin slices
2 oz mozzarella cheese, shredded
4 small ramps
1 teaspoon fresh thyme
3 oz small tomatoes, halved
salt and pepper
Preheat oven to 375°F.
Cut 3 sheets phyllo in half crosswise. Brush melted butter and a touch of mustard on each sheet and overlap so that the sheets are staggered lengthwise and can cover a 14-inch by 4 to 5-inch tart pan.
Place into the tart pan and pleat in the edges.
Place the Fontina cheese into a single layer on bottom of the tart.
Chiffonade the leaves from 3 of the ramps. Thinly slice their bulbs. Sprinkle half of the prepared ramps over the Fontina cheese. As well, sprinkle 1/2 teaspoon of the fresh thyme.
Layer on the shredded mozzarella cheese. Sprinkle on the remaining prepared ramps and the remaining 1/2 teaspoon of fresh thyme.
Feel free to adjust the amount of ramps and thyme you want to use according to your tastes.
Place a whole ramp decoratively over the cheese. Arrange the tomato halves around the ramp.
Season with salt and pepper and lightly drizzle with olive oil.
Bake for approximately 30 minutes until the phyllo is golden and the cheese has melted and is showing colour. Check after 20 minutes to see if it should be covered with foil for the remaining time.
Let it stand for 5 minutes before serving.
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