Leek and Dolcelatte Tart
Total time
24 min
Cooking time
14 min
Allergens:
filo pastrymelted butterbutterdolcelatte cheesegoats cheese, crumbled
Ingredients
6 sheets filo pastry
30 g melted butter
3 leeks, finely chopped
1 tbsp butter
1 tbsp oil
4 tbsp dolcelatte cheese
55 g goats cheese, crumbled
Instructions
Step 1.
Line a 20cm circular tin (removable base is preferable) with baking paper making sure it comes out over the sides. Place 6 sheets of filo pastry on top tucking them into the corners. Brush with melted butter between each layer.
Step 2.
In a small pan, sauté the leeks until softened and golden brown, then set aside.
Step 3.
Using the back of a spoon spread over the dolcelatte cheese onto the pastry.
Step 4.
Evenly distribute the leeks and sprinkle with the crumbled goat’s cheese.
Step 5.
Cook on level 1 on coolStart at 200ºC for 14 minutes.