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Mushroom and Leek Tart made with Clover Authentikos Greek Style Yoghurt

Mushroom and Leek Tart made with Clover Authentikos Greek Style Yoghurt

Mushroom and Leek Tart made with Clover Authentikos Greek Style Yoghurt

Recipe: Daleen van der Merwe
Serves: 4  
Preparation: 10 minutes
Cooking: 25 minutes

INGREDIENTS

20 g butter, plus 50 g butter, melted
2 leeks, trimmed and sliced
300 g button mushrooms, quartered
1 clove garlic, crushed
100 g baby spinach leaves
6 eggs, lightly whisked
½ cup Clover Authentikos Plain Yoghurt
½ cup grated cheddar cheese
50 g feta cheese, broken into pieces
2 tsp finely grated lemon rind
salt and pepper to taste
6 sheets filo pastry
lemon wedges, to serve

METHOD

Preheat oven to 200 °C. 
Heat 20 g butter in a large frying pan over high heat. Add the leeks and mushrooms and cook for 3 – 5 minutes or until browned. Add garlic and cook, stirring for 1 minute. Remove from the heat and stir in the spinach leaves, until just wilted. Set aside to cool slightly.
Whisk the eggs and Authentikos yoghurt in a medium size bowl, Add the mushroom mixture, cheese and lemon rind. Season with salt and pepper.
Lay a 50 cm long piece of baking paper on the bench. Top with 1 layer of filo pastry, brush with melted butter, top with another sheet of filo pastry and repeat until all 6 pastry sheets are layered on top of each other. 
Heat an oiled large frying pan with oven-proof handle over medium heat. Lift baking paper sheet into frying pan, easing down the edges into the pan. Stir egg and mushroom mixture and pour into pastry case. 
Scrunch the pastry edges over the mushroom mixture. Transfer to the oven and cook for 20 – 25 minutes or until the egg is set and the pastry is golden.
Serve with lemon wedges and freshly ground black pepper.

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