Set the oven to 180C 350F or gas mark 4
Cheese, pinenut and herb tart
A crunchy filo pastry tart filled with halloumi, feta and mozzerella, flavoured with pinenuts Lemon and herbs.
How it's doneDirections
Heat a pan.
Toast the pine nuts until golden brown then set aside.
Add a spot of oil to the frying pan.
Peel and finely chop the shallot(s), add to the frying pan and cook till soft.
Peel and crush the garlic using the garlic crusher or chop finely.
Add the garlic to the pan cook for 2 minutes then Set aside.
Zest the lemon(s)
Grate the halloumi
Crumble the feta cheese
Grate the mozzarella.
Add the cheeses to the bowl, mix the ingredients
Add the pinenuts to the bowl.
Add the shallot mixture to the bowl.
Add the lemon zest to the bowl. Mix the ingredients.
Using a food processor blend the bread into fresh breadcrumbs, add to the bowl.
Wash and finely chop the fresh coriander, the fresh parsley and the mint.
Add the herbs to the bowl.
Finely chop the figs, add to the bowl.
Add the egg(s).
Add the egg yolk(s) and mix the ingredients.
Melt the butter in a small bowl in the microwave, or in a small pan.
Cut the filo to match the size of the ovenproof dish coating with melted butter using the pastry brush place in the dish.
Repeat twice more
Place half the cheese mixture in the dish, spread evenly.
Cut 3 more layers of filo.
Coating with melted butter using the pastry brush, place in the dish.
Add the remaining cheese mixture
Cut 3 more layers of filo , coating with melted butter using the pastry brush.
Place in the dish
Place in the oven.
Cook for 20 mins or until golden brown then remove from the oven.
Cut into 4 pieces, serve immediately.
this recipe is from the cookbook Moorish by Greg & Lucy Malouf
What you needIngredients
- 1 Chopping Board
- 1 Large Knife
- 1 Baking Tray
- 1 Small Bowl
- 1 Pastry Brush
- 1 Frying Pan
- 2 Large Bowls
- 1 tsp Olive Oil
- 2 Shallots
- 1 Garlic Clove
- 50 grams Halloumi Cheese
- 60 grams Feta Cheese
- 50 grams Mozzarella
- 50 grams Pine Nuts
- 1 Sliced Bread (Brown)
- 1 Egg
- 1 Egg Yolk
- 1 tbsp Fresh Coriander
- 1 tbsp Fresh Parsley
- 1 tbsp Fresh Mint
- 1/2 Lemon
- 2 Figs (Ready to Eat)
- 2 sheets Filo Pastry
- 10 grams Butter
- Salt - to taste