This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
Filo tart with dried cranberries, pumpkin seeds, honey and pan-fried strawberries
We use filo dough for this delicious filo tart with dried cranberries, pumpkin seeds and honey. This dough, which originates from the Middle East, is often used to make baklava and strudel. It may be thinner and more vulnerable than puff pastry, but is also less fatty. Serve the filo tart with pan-fried strawberries.
FOR THE FILO TART
60 g butter
150 g honey
300 g filo dough
150 g dried cranberries
150 g pumpkin seeds
250 g fresh strawberries
½ tbsp sunflower oil
25 g sugar
50 ml red vodka
Place the convEGGtor and the Stainless Steel Grid in the Big Green Egg, ignite the charcoal and heat to a temperature of 180°C. Melt 50 grams of the butter with the honey in a small pan on the stove. Grease a shallow round oven dish with a diameter of about 20 cm with the remaining butter.
Place a sheet of filo dough in the dish, letting a part of the filo hang over the edges. Brush the dough with the honey-butter mixture. Mix the cranberries and pumpkin seeds and sprinkle a thin layer (about 1/10th) over the dough. Place another layer of filo dough on top of this, brush with the honey-butter mixture and sprinkle a thin layer of cranberries and pumpkin seeds over the dough. Repeat until the filo dough or the cranberries and pumpkin seeds have all been used. Fold the overhanging filo dough over the last layer of cranberries and pumpkin seeds and brush with the honey-butter mix.
Place the oven dish with the filo tart in the middle of the grid. Close the lid of the EGG and bake for around 30 minutes until done and golden brown. In the meantime hull the strawberries. Wash and halve them.
Use the EGGmitt to remove the filo tart from the grid. Remove the grid and the convEGGtor and replace the grid. Gently heat the sunflower oil in a cast iron frying pan on the grid. Add the strawberries and fry them for about 2 minutes. Sprinkle with sugar and deglaze with the vodka. Wait until the liquid has nearly been absorbed and re-heat the tart for a few moments if it has cooled too much. Close the lid after each action.
Cut the tart into portions and serve with the warm strawberries.
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