Preheat oven to 375° . In a bowl, combine boursin, ricotta, eggs, parsley, salt and pepper.
Brush the bottom and sides of an 8-inch loose bottom tart pan with butter. Brush one sheet of the filo with butter and place in pan, allowing excess to overhang the rim. Continue with remaining sheets in a circular design.
Spread the cheese mixture in the pan. Fold over half the filo. Brush with butter. Fold the other half and brush with butter. This tart will have a rustic look.
Bake for about 20 minutes or until golden brown. Remove to a cooling rack. Carefully remove sides and place on a platter. Cut into wedges to serve.
Top with sauce of 1 cup loganberries and 1/4 cup port. Combine in small bowl, cover and chill until serving time.
Absolutely! Not only greek yogurt, but stone ground whole wheat flour or spelt flour makes it a thousand times tastier and nutritious!! Don't be afraid to substitute this flour in All recipes!! I have not used white flour in ANYTHING in over 20 years and NEVER had a disaster!! […]
I'm from Okinawa, born and raised, and I always loved Taco rice. My family eats it all the time! Thanks for the recipe, now I know how to make it from scratch, since I'm more of a "make from scratch" kind of guy. […]
Oh, we have a similar snack called biscocho here in the Philippines. It's not as thin though but the principle is the same. Stale bread+butter+sugar then toast till crunchy.Love it. […]
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