35 Minutes
Cheese pinenut and herb tart

Cheese, pinenut and herb tart

A crunchy filo pastry tart filled with halloumi, feta and mozzerella, flavoured with pinenuts Lemon and herbs.

moorish

How it's doneDirections

Step 1

Set the oven to 180C 350F or gas mark 4

Step 2

Heat a pan.

Toast the pine nuts until golden brown then set aside.

Step 3

Add a spot of oil to the frying pan.

Step 4

Peel and finely chop the shallot(s), add to the frying pan and cook till soft.

Step 5

2 Minutes

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.

Step 6

Zest the lemon(s)

Step 7

Grate the halloumi

Step 8

Crumble the feta cheese

Step 9

Grate the mozzarella.

Step 10

Add the cheeses to the bowl, mix the ingredients

Step 11

Add the pinenuts to the bowl.

Step 12

Add the shallot mixture to the bowl.

Step 13

Add the lemon zest to the bowl. Mix the ingredients.

Step 14

Using a food processor blend the bread into fresh breadcrumbs, add to the bowl.

Step 15

Wash and finely chop the fresh coriander, the fresh parsley and the mint.

Add the herbs to the bowl.

Step 16

Finely chop the figs, add to the bowl.

Step 17

Add the egg(s).

Add the egg yolk(s) and mix the ingredients.

Step 18

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

Step 19

Place half the cheese mixture in the dish, spread evenly.

Step 20

Cut 3 more layers of filo.

Coating with melted butter using the pastry brush, place in the dish.

Add the remaining cheese mixture

Step 21

Cut 3 more layers of filo , coating with melted butter using the pastry brush.

Place in the dish

Step 22

20 Minutes

Place in the oven.

Cook for 20 mins or until golden brown then remove from the oven.

Step 23

Cut into 4 pieces, serve immediately.

this recipe is from the cookbook Moorish by Greg & Lucy Malouf

What you needIngredients

servings 2
Utensils
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Baking Tray
  • 1 Small Bowl
  • 1 Pastry Brush
  • 1 Frying Pan
  • 2 Large Bowls
Parcels
  • 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

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