Caramelized Butternut Squash, Leek and Feta Filo Tart/Pie
 
Prep time
Cook time
Total time
 
A delicious fall tart made with several layers of crispy filo pastry as a base and topped with caramelized fall roasted vegetables, cheeses and fresh herbs.
Author:
Recipe type: Tart - Vegetable Main Dish
Cuisine: Mediterranean
Serves: 6
Ingredients
  • ½ small Butternut squash, peeled, seeded, and diced (about 1.25 lbs.)
  • 1 medium leek, white and light green parts only, trimmed, cleaned, and sliced
  • ½ cup extra virgin olive oil, divided (for the vegetables and for brushing on the filo)
  • 1 tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • --pinch of crushed red pepper flakes (optional)
  • 8 sheets of Filo dough
  • 8 oz. good quality, full-fat, Ricotta cheese, strained and at room temperature
  • 3-4 oz. Greek Feta cheese, cut into small pieces
  • 2 oz. Gruyère cheese, grated
  • --- the leaves of 4 sprigs fresh thyme
Instructions
  1. The Filo dough. Take the thawed package of Filo dough out of the refrigerator. Let it sit on the counter, still in the package, while you are prepping the filling. Filo dries easily, so only open it when all ingredients are prepped and cooked.
  2. The oven. Place a rack in the middle of the oven and preheat the oven to 375° F.
  3. The vegetables. Cut the butternut squash into ½” cubes. Trim, wash and slice the leeks into ¼” rings. Place a large skillet over medium-high heat, add about three TBSPS. of olive oil, and stir in the sliced leeks. Season with some salt and pepper and cook for about 8 minutes until the leeks are soft and light brown. Remove them from the skillet and set them aside. To the same skillet, add some more olive oil and then add the diced butternut squash. Season it with salt, pepper and a pinch of the red pepper flakes (adjusted for how much heat you like). Cook for another 8 minutes, or so, until the squash is nicely caramelized. Stir in some thyme, taste, and adjust the seasoning. Remove from heat, and let cool.
  4. The Ricotta. Mix together the strained Ricotta cheese (* see notes) with some fresh thyme and olive oil in a small bowl. Season it with salt and pepper and set aside. (Some lemon zest would be a great addition).
  5. The Filo. Uncover the Filo dough package and take out a stack of eight sheets. Return the rest in the package and save in the refrigerator for another recipe. Cut through the stack of Filo with a sharp knife so you have a 12” square to fit a round, 8" pan.
  6. Assembling the Base. Brush some olive oil on the bottom and sides of a round, 8” baking dish, pie plate, or, cast iron skillet. Place the first sheet of Filo on a clean surface, brush it with some extra virgin olive oil, and then place it over the pan, leaving the edges of Filo to hang over the edges of the pan itself. Continue with the remaining sheets of the Filo, brushing each sheet with olive oil and then placing it on top of the previous one, slightly off-center from the previous sheet, to create a star-like pattern in the round pan. Each time press the dough gently to stretch it all the way to the corners of the pan. Trim lightly the corners of the stack and then scrunch in the edges around the pastry and slightly over the filling to create a nice boarder. Brush this border lightly with the olive oil so it does not dry out.
  7. Adding the Filling. Spread the Ricotta cheese evenly over the bottom of the Filo using an off-set spatula or flexible spreader. Add some of the leeks over the Ricotta, then arrange the cooked squash and the remaining leeks on top of the leek layer and sprinkle the Feta and the Gruyère to top off the pie.
  8. Bake. Drizzle lightly with some olive oil and place the Filo tart in the preheated oven. Bake for 25 to 30 minutes, or, until the crust is golden brown.
  9. Cool. Let the tart cool for 10 - 15 minutes before cutting it into wedges to serve.
Notes
The reason we strain the Ricotta is to get rid of the excess moisture (whey), which could make the bottom of our tart soggy. To strain, put the Ricotta in a sieve that is lined with cheesecloth and is placed over a small bowl. Refrigerate it for at least 3 hours, or overnight, covered with plastic wrap.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/caramebutternut-squash-leek-and-feta-tart/