Spiced herb, cheese and filo swirl tart Recipe
Ingredients
1 tbsp olive oil
5 eschalots (French shallots), peeled, halved lengthways and sliced
½ tbsp coriander seeds, toasted and roughly crushed
½ tbsp cumin seeds, toasted and roughly crushed
6-8 sheets filo (with a couple extra up your sleeve in case you tear them)
75g butter, melted and cooled
½ cup Persian-style feta
½ cup parmesan, finely grated
200g cream
4 eggs
1 cup finely chopped mixed soft herbs (I used coriander, oregano, flat-leaf parsley and dill)
Method
1. Preheat the oven to 180C fan-forced (200C conventional). Lightly grease a round baking dish with olive oil and set aside.
2. Place a frying pan over medium heat. Add the olive oil and once hot, add the sliced shallots, reduce the heat to low and cook until soft and translucent, about 5 minutes. Add the spices and cook until fragrant. Remove from heat and allow to cool.
3. Combine the feta, parmesan, cream and eggs in a bowl. Season generously with salt and pepper and whisk to combine. Add the cooled eschalot mixture and stir to combine, then stir through the herbs. Set aside while you prepare the filo.
4. Brush one of the filo sheets lightly with melted butter and place, buttered side up, across your baking dish. Repeat with another piece of filo and butter, layering it at a 45-degree angle over the first sheet. Repeat with another sheet so the base and sides of the dish are fully covered. Trim the pastry, leaving at least 1-2cm overhang.
5. Take another sheet of filo and place the long side in front of you. Lightly butter the sheet then fold the sheet in alternating directions, like you would a concertina fan, until you have a long strip about 2-3cm wide. Repeat with the remaining 2 sheets of pastry and butter.
6. Starting from the middle of your baking dish, coil 1 folded strip from the middle outwards to…
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