Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 25 mins Serves 8-10

100g but­ter (plus ex­tra for greas­ing), melted 16 sheets phyllo pas­try 30g fresh le­mon thyme, plus ex­tra to gar­nish 1 tsp olive oil 4 medium shal­lots, sliced 4 cloves garlic, crushed 2 tbsp le­mon zest 300g mar­i­nated ar­ti­chokes 100g lab­neh cheese, in balls FOR THE FILLING 2 eggs 180ml milk 90ml cream 1 Pre­heat the oven to 190°C. Grease a tart tin with but­ter. 2 Lay a sheet of phyllo pas­try on a flat sur­face and brush lib­er­ally with but­ter, then top with a sprin­kling of thyme. 3 Lay another sheet of phyllo on top and re­peat un­til you cre­ate a stack of eight pas­try sheets. Trim the edges to form a square that is slightly big­ger than the tin. 4 Sim­i­larly cre­ate another stack of 8 pas­try sheets. 5 Lay the first stack in the tart tin so the cor­ners come over the edge, then lay the sec­ond stack di­ag­o­nally on top, form­ing a rough star shape. 6 Heat olive oil in a pan and cook shal­lots and garlic un­til soft and translu­cent. Spread the mix over the phyllo stacks. Sprin­kle with le­mon zest and ar­ti­chokes. 7 To make the filling, whisk to­gether the eggs, milk and cream. Care­fully pour into the pas­try case. 8 Bake for 20 min­utes or un­til the filling is set. 9 Re­move from the oven and place the lab­neh be­tween the ar­ti­chokes while the tart is still hot. Gar­nish with more thyme and serve.

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