Filo Tart With Onions, Roquefort And Herbs

Filo Tart With Onions, Roquefort And Herbs

By: Naomi Abelowitz
From: The White Chef

Cooking time: 20 min

Serves: 10

250 grams of Tnuva’s Filo Pastry Dough
Olive oil
1/4 of a cup of bread crumbs
1 cup (225 grams) of Tnuva’s Premium Cheese Spread, in the original flavor
1 cup (200 grams) of sour cream
2 eggs
1 leek stalk, sliced into thin ½ cm circles
1 purple onion, also thinly sliced
Salt and pepper to taste
200 grams of Roquefort cheese, crumbled
A handful of herbs like basil, mint, parsley, thyme

1. Heat the oven to 180 degrees, and grease a 25/35 rectangular pan with a little olive oil.
2. Spread the filo leaves on the work surface then cover with a damp towel.
3. Place a filo leaf in a mold and brush with olive oil. Stick to the sides so that the edges of the filo slide over the edges of the pan. Sprinkle over a few layers of bread crumbs in a uniform layer and repeat with half of the filo leaves. Make sure the top layer is brushed with olive oil and the edges of the dough are compressed into a frame. Bake in the oven until golden brown, about 15 minutes.
4. Place the cream cheese, sour cream and eggs in a bowl and stir well. Season with a little salt and pepper.
5. Using a spatula, spread the cheese sauce on the tart base until you have a uniform layer. Arrange the leek rings and the onion rings to along the surface. Sprinkle half of the Roquefort cheese over it, then drizzle it with olive oil and bake for 25 minutes.
6. Season the tart with salt and pepper and sprinkle over the spice leaves and the remaining Roquefort cheese. Drizzle a few drops of olive oil and serve hot or at room temperature.

The remaining filo leaves can be made with extra tart and a variety of filling with zucchini, asparagus and herbs or crispy onion slices.