Filo pastry is a very versatile pastry, we can eat it, yes how to serve puff pastry both sweet and savory. Several tips on how to handle filo dough can be found in the previous entry on Strawberries in baskets. There were strawberries for dessert. This time I propose strawberries in dry dish, marinated in olive oil and balsamic vinegar, served with crispy goat cheese tart. When first time I served this dish, I must admit that there was quite a consternation at the table, are you sure it's not dessert?
Ingredients na a mold measuring 36 x 11 cm
150 g (1/2 pack) of phyllo dough
5 - 6 tablespoons of oil (I use rice oil)
150 g goat cheese sandwich
150 g of 18% cream
300 g of strawberries
a bunch of fresh thyme
1/2 teaspoon of pickled green pepper
3 tablespoons of balsamic vinegar
2 tablespoons of olive oil
60 - 80 g of pitted black olives
Smear the tin thinly with oil. We take half of the phyllo dough, grease individual sheets with oil and arrange, or rather "wrinkle" in layers in the mold forming the bottom of the tart. Bake for about 8 minutes in an oven heated to 200°C.
Wash strawberries, cut stalks, cut into pieces, leaves chop the thyme. In a bowl, gently mix the strawberries, olives, marinated pepper, thyme, balsamic vinegar and olive oil, season with salt and pepper, set aside.
In the second bowl, use a whisk to mix together the goat cheese, cream and eggs for cream, season with salt and pepper. Put the cream on the baked bottom of the cake and cover it with the remaining cake, also smeared with oil and "wrinkled" in layers. Bake for 15 minutes at 200°C. If the cake is browning quickly (in my oven it is), cover the whole thing with aluminum foil in the middle of baking.
Serve still warm with pickled strawberries olives.
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