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Author Notes: My roots are Bulgarian and Macedonian and throughout my life, banitsa, the traditional filled filo pastry has always been a part of family meals. My mom and I used to set aside a day in early November, making 100 rolls filled with spinach, apples, peppery ground beef to freeze for the holidays....but my favorite was always the leek filled rolls. So I took that leek filling and baked it in a tart shell. Oh my!! Memories... - inpatskitchen —inpatskitchen
Food52 Review: I had my eye on this tender tart. I've always used ice water in my tart pastry, and the half and half used here in its place gives the crust a wonderful tenderness that marries beautifully with her soft filling. I used whole milk cottage cheese along with the ricotta, and the buttery leeks fold right into the gentle custard. This would be lovely to serve on a brunch buffet, first because its pale colors are beautiful, but also because its delicate texture firms up a bit as it comes closer to room temperature. I so enjoyed this new cultural experience. - boulangere —boulangere
Makes 6 to 8 servings
- 1 1/2 cups all purpose flour
- 8 ounce stick of butter cut into small pieces
- 1/4 teaspoon salt
- 3 - 4 tablespoons half and half
- Mix the flour and salt together and place in the bowl of a food processor.
- Add the butter and pulse about 8 times.
- Add the half and half, one tablespoon at a time and pulse until you can form the dough into a ball for rolling.
- Roll the dough into a round large enough for a 10 inch tart pan with a removable bottom. Lightly spray the pan with cooking oil and press the rolled round in.
- Bake the tart shell for 10 minutes at 400F. Remove from the oven and set aside while preparing the filling.
- 3 1/2 cups leeks ( white and light green part only) which have been quartered lengthwise and then thinly sliced into quarter moons.
- 4 tablespoons butter
- 2 cups cottage cheese set in a colander and thoroughly drained of all liquid.
- 1/2 cup crumbled feta cheese (preferably Bulgarian feta)
- 2 eggs, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Saute the leeks in the butter until soft and fragrant. Remove to a medium mixing bowl and let cool.
- When the leeks have cooled, stir in the remaining ingredients and thoroughly combine.
- Pour the mixture into the tart shell and bake for 40 to 50 minutes at 325F.
- Serve warm or at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Leeks
- This recipe was entered in the contest for Your Best Spring Alliums
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.