About This Recipe
A delicious tart made with goat cheese and enhanced with a mix of fresh herbs.
Ingredients
From Oliviers&Co
3 tbsp Basil-Pressed Olive Oil
2 tbsp Organic Pesto Verde
“La Classique” Olive Oil
Sweet Lemon Vinegar
From the market
8 sheets of filo pastry
300 g Swiss chard leaves (or baby spinach)
1 log of ash-coated goat cheese
2 eggs
1 onion
1 garlic clove
Salt and pepper
1 bunch flat-leaf parsley
1 bunch chervil
1 bunch tarragon
Directions
Thinly slice the onion and finely chop the garlic. Sauté them in 2 tablespoons of olive oil.
Wash the Swiss chard (or spinach), then add it to the pan and cook until wilted. Drain well and set aside. Scrape off the rind of the goat cheese and cut it into small cubes. In a large bowl, mix the cooked greens, garlic, onion, goat cheese, pesto, eggs, and a pinch of pepper.
Preheat the oven to 180°C (350°F).
In a tart pan, place the first sheet of filo pastry and brush it with basil olive oil. Repeat the process with all the sheets, layering them on top of one another.
Pour in the filling and bake for about 30 to 40 minutes. If the filo browns too quickly, cover with parchment paper.
Finely chop the parsley, tarragon, and chervil. Place them in a small bowl and mix with 2 tablespoons of basil olive oil and 1 tablespoon of lemon & elderflower vinegar. Spoon this herb dressing over the tart just before serving.