A layered filo tart layered with a silky pesto custard and tender leeks, finished with salty feta and a bright honey‑lemon drizzle.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
Tart:
- 90g fine plain breadcrumbs
- 75g finely grated fresh Parmesan cheese
- 12 filo sheets, thawed if frozen
- 115g salted butter, melted
- Salt and pepper, to taste
Custard:
- 6 large eggs
- 250ml double cream
- 80g green pesto
- 2 garlic cloves, grated
- 1 lemon, zest finely grated
- 1-2 pinches cayenne pepper, to taste
- Salt and pepper, to taste
Leeks:
- 2 tablespoons honey
- 1 tablespoon butter
- 3 leeks, white and pale green parts only, sliced into 0.5cm rounds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Crumbled feta, to taste
- Small basil leaves, to taste
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Method
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1Preheat the oven to 200°C (180°C fan) and position a rack in the lower third of the oven.
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2In a small bowl, mix the breadcrumbs and Parmesan, then season lightly with salt and pepper.
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3Lay one sheet of filo pastry lengthways on the work surface and brush generously with melted butter using a Le Creuset Craft Basting Brush. Scatter over 3 teaspoons of the breadcrumb mixture. Repeat with two more sheets to create a stack of three.
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4Place a fourth sheet of filo on top, this time rotated 45 degrees, and brush with butter before sprinkling over another 3 teaspoons of crumbs. Repeat with two more sheets at this angle. Continue layering in sets of three sheets, rotating each set by 45 degrees, brushing with butter and adding crumbs to form a star‑shaped stack.
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5Brush the base and sides of a Le Creuset Cast Iron Everyday Pan with butter. Carefully lift the layered filo into the pan, pressing it gently into the base and up the sides. Tuck any overhanging pastry underneath to strengthen the crust. Bake for 10 minutes, or until the edges are lightly crisp.
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6While the filo is cooking, add 0.5cm water, 1 tablespoon honey, and the butter to a Le Creuset Stainless Steel Shallow Casserole and bring to a gentle simmer. Add the leeks, season generously, cover, and steam for 5 minutes, or until tender. Lift out with a slotted spoon, keeping the leek rounds intact, and drain on kitchen paper.
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7In a mixing bowl, whisk together the eggs, cream, pesto, garlic, lemon zest, and a pinch of cayenne pepper using a Le Creuset Silicone Balloon Whisk. Season to taste.
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8Pour the custard into the baked filo crust and arrange the steamed leeks over the top. Return the pan to the oven and bake for 30–35 minutes, or until the filling is set with a slight wobble in the centre.
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9For the dressing, whisk together the olive oil, lemon juice, and remaining honey, then season lightly.
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10To serve, crumble the feta over the tart, drizzle with the honey dressing, and finish with small basil leaves. Serve warm or at room temperature.
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