Equipment
Ingredients
Crust
- 200 g phyllo dough, thawed
- 100 g unsalted butter, melted
Filling
- 250 g feta cheese, crumbled
- 200 g whole milk ricotta cheese, drained
- 50 g pecorino romano cheese, finely grated
- 3 large eggs, room temperature
- 15 g fresh flat-leaf parsley, finely chopped
- 15 g fresh mint, finely chopped
- 10 g fresh tarragon, finely chopped
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 190 C (375 F). Brush the inside of a 23cm loose-bottom tart pan with a small amount of the melted butter.
In a large mixing bowl, thoroughly whisk the eggs. Add the crumbled feta, drained ricotta, grated pecorino, chopped parsley, mint, tarragon, and black pepper. Stir until the mixture is evenly combined.
Keep the unrolled phyllo dough covered with a damp towel to prevent drying. Place one sheet of phyllo across the tart pan, pressing gently into the bottom and sides, leaving the edges overhanging. Brush lightly with melted butter.
Repeat with the remaining phyllo sheets, rotating each new sheet slightly to create an overlapping starburst pattern around the edges. Brush every layer with butter.
Pour the cheese and herb filling into the prepared crust, spreading it into an even layer. Gently fold the overhanging phyllo edges inward over the outer perimeter of the filling to create a rustic, crumpled crust. Brush the top folded edges with any remaining butter.
Bake in the preheated oven for 35 to 40 minutes, or until the filling is puffed and set in the center, and the phyllo pastry is a deep golden brown.
Remove the tart from the oven and allow it to rest in the pan for at least 10 minutes. This allows the filling to firm up. Carefully remove from the tart pan, slice, and serve warm or at room temperature.
Chef's Notes
- Clarified butter yields an even crispier phyllo crust than standard melted butter because the water solids have been removed.
- The combination of mint, parsley, and tarragon provides a classic Mediterranean profile, but dill or fresh oregano make excellent substitutions if needed.
- For the cleanest slices, use a serrated knife and cut using a gentle sawing motion to cut through the crispy phyllo without squashing the delicate filling.
- Make sure your eggs and dairy are close to room temperature before mixing to ensure a smooth, homogenous filling that bakes evenly.
Storage
Refrigerator: 3 days — Store in an airtight container. Crust will lose crispness over time.
Reheating: Reheat slices in a 175 C oven for 10-12 minutes to help recrisp the pastry.
