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
Test Kitchen Notes
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
6 to 8 servings
1 1/2 cups all purpose flour
8 ounce stick of butter cut into small pieces
3 - 4 tablespoons
half and half
3 1/2 cups
leeks ( white and light green part only) which have been quartered lengthwise and then thinly sliced into quarter moons.
cottage cheese set in a colander and thoroughly drained of all liquid.
crumbled feta cheese (preferably Bulgarian feta)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!