Herby potato filo tart
Impress your friends and whānau at your next summer potluck with this herby potato filo tart! This vegetarian delight is also a great way to use up leftover boiled or roasted potatoes from the night before; waste not, want not.
Ingredients
Method
Ingredients
- 500g Wilcox Perlas new season potatoes
- 200g creamy feta
- 125g sour cream
- 2 cloves garlic, minced
- ¾ cup breadcrumbs
- 3 eggs, beaten
- 6-8** sheets filo pastry
- 2 Tbsp Mainland Butter, melted
Optional:
- Handful of fresh herbs for filling and to top
Method
- Preheat your oven to 180℃ fan bake. Roast the potatoes with a drizzle of olive oil for 30-40 minutes or until tender when tested, then leave to cool. Alternatively, use leftover roast potatoes if you have them.
- Place the feta in a food processor or bowl, reserving a small amount for the top. Add the sour cream, garlic, breadcrumbs and eggs until just combined. Season with pepper and a pinch of salt.
- Lay a sheet of filo pastry down on your bench, then brush with melted butter. Top with another sheet of filo then lay into a pie dish. Repeat with the remaining filo sheets, making sure to lay the sheets in different directions to cover all sides of the pie dish.
- Spread half of the cheese mixture onto the filo. Slice the cooked potatoes, then layer half on top of the cheese. Repeat with the remaining cheese mixture and potato.
- Scrunch the edges of the pastry with your hands and brush with butter. Bake at the lower part of the oven for 35-40 minutes or until golden and set. Leave to cool slightly before serving and enjoy!
Top tips:
Give this tart a zesty twist by adding the juice and zest of one lemon.
Amplify the flavour by adding a handful of fresh herbs to the cheese filling mixture!