From a recipe leaflet of the Greek oil and margarine products "ELAIS"
Ingredients (for 4-6 people):
1 tsp of finely chopped basil
3 tbsp of grated Greek Graviera cheese
4 tbsp of margarine
6 tbsp of grated Greek Kefalotyri cheese (or parmesan)
2 leeks, cut in thin slices (the white part)
1Kg of green asparagus
4 large yellow onions, cut in thin rings
1 tbsp of finely chopped flat-leaf parsley
1 vegetable stock cube
6-8 phyllo pastry sheets
salt
pepper
Method:
Clean the asparagus and blanch the spears on medium heat for a few minutes in plenty of boiling salted water. Transfer into a colander and drain.
Put the rest of the cleaned asparagus in a pot along with the margarine, the onions, the leeks, the parsley, the vegetable stock cube and some salt and pepper. Fill with water enough to cover the ingredients and boil until the water is absorbed and the vegetables are tender reaching a mash consistency. Add in the pot the basil and the cheeses, stir thoroughly and leave the filling aside to cool.
Preheat the oven to 200ºC.
Brush with some margarine the bottom and the sides of a medium-size tart tin. Lay the phyllo sheets in the tin brushing each sheet with margarine as well.
Put in the oven and blind-bake the tart for 5 minutes:
When the tart is golden and crunchy take out of the oven and leave aside to cool down for a few minutes. Empty the filling in the tart, garnish on top with the asparagus spears and serve immediately.
1 tsp of finely chopped basil
3 tbsp of grated Greek Graviera cheese
4 tbsp of margarine
6 tbsp of grated Greek Kefalotyri cheese (or parmesan)
2 leeks, cut in thin slices (the white part)
1Kg of green asparagus
4 large yellow onions, cut in thin rings
1 tbsp of finely chopped flat-leaf parsley
1 vegetable stock cube
6-8 phyllo pastry sheets
salt
pepper
Method:
Clean the asparagus and blanch the spears on medium heat for a few minutes in plenty of boiling salted water. Transfer into a colander and drain.
Put the rest of the cleaned asparagus in a pot along with the margarine, the onions, the leeks, the parsley, the vegetable stock cube and some salt and pepper. Fill with water enough to cover the ingredients and boil until the water is absorbed and the vegetables are tender reaching a mash consistency. Add in the pot the basil and the cheeses, stir thoroughly and leave the filling aside to cool.
Preheat the oven to 200ºC.
Brush with some margarine the bottom and the sides of a medium-size tart tin. Lay the phyllo sheets in the tin brushing each sheet with margarine as well.
Put in the oven and blind-bake the tart for 5 minutes:
When the tart is golden and crunchy take out of the oven and leave aside to cool down for a few minutes. Empty the filling in the tart, garnish on top with the asparagus spears and serve immediately.
No comments:
Post a Comment