Feta-and-Herb Phyllo Tart Recipe

Name: Feta-and-Herb Phyllo Tart Recipe
Ingredients: 8 sheets of thin 16-by-12-inch/40-by-30-centimeter phyllo pastry (about 200 grams); 3 tablespoons/45 grams unsalted butter, melted; 1 scant cup/100 grams finely crumbled feta (3 1/2 ounces/100 grams); 2 lightly packed cups/50 grams finely grated pecorino Romano (1 1/2 ounces/45 grams); 2 tablespoons/5 grams roughly chopped parsley; 2 tablespoons/5 grams roughly chopped tarragon leaves; 2 tablespoons/5 grams roughly chopped mint leaves; 4 eggs; 3/4 cup/180 milliliters heavy cream (double cream); 1/2 cup/120 milliliters whole milk; Salt and black pepper

cooking.nytimes.com

Kathy Tsaples, the author of the cookbook “Sweet Greek Life: My Shared Table,” inspired this savory tart The quality of phyllo dough varies hugely from one brand to another It’s particularly...

View Original

Share this recipe:

Ingredients

8 sheets of thin 16-by-12-inch/40-by-30-centimeter phyllo pastry (about 200 grams)
3 tablespoons/45 grams unsalted butter, melted
1 scant cup/100 grams finely crumbled feta (3 1/2 ounces/100 grams)
2 lightly packed cups/50 grams finely grated pecorino Romano (1 1/2 ounces/45 grams)
2 tablespoons/5 grams roughly chopped parsley
2 tablespoons/5 grams roughly chopped tarragon leaves
2 tablespoons/5 grams roughly chopped mint leaves
4 eggs
3/4 cup/180 milliliters heavy cream (double cream)
1/2 cup/120 milliliters whole milk
Salt and black pepper