Recipes

(Recipe) Middle Eastern Filo Pastry Tart

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mrt

Celebrate springtime with this deliciously airy and flavorful Middle Eastern filo pastry tart. Filled with creamy hummus, tender aubergine, fresh mint, and Apetina white cheese, it’s light yet satisfying—perfect for a vibrant seasonal dinner. The crispy filo pastry makes it a healthier alternative to puff pastry, while garlic, smoked paprika, and a sprinkle of chili add a tasty kick.

(Recipe) Middle Eastern Filo Pastry Tart

Preparation time: Approx. 50 minutes
Serves: 4

A Flavorful Spring Delight!

Ingredients

100 ml heavy cream
60 g hummus (e.g., Maza)
3 eggs
1 tsp smoked paprika powder
1 tsp garlic powder
1 tsp chili powder
6 sheets filo pastry
1 medium aubergine (eggplant)
Handful of fresh mint leaves
1 package Apetina white cheese (crumbled)
40 g pomegranate seeds
Salt and freshly ground pepper, to taste
Olive oil (for greasing)

Instructions

Preheat your oven to 180°C (350°F).
In a bowl, whisk together the heavy cream, hummus, eggs, smoked paprika, garlic powder, and chili powder until smooth. Season generously with salt and freshly ground pepper.
Grease a springform pan (24 cm diameter) with a bit of olive oil. Place one sheet of filo pastry flat on the bottom. Then layer the remaining filo sheets, each placed with one corner at the center and the excess pastry hanging over the pan’s edges, creating a flower-like shape that fully covers the bottom and sides.
Bake the filo pastry base (without filling) in the preheated oven for 5 minutes.
Meanwhile, dice the aubergine into small cubes, finely slice the mint, and crumble the Apetina cheese.
Remove the pastry from the oven, and evenly spread the aubergine, ¾ of the Apetina cheese, and ¾ of the fresh mint leaves onto the base. Pour the egg-hummus mixture evenly over the filling.
Bake the tart in the oven for about 35-40 minutes, or until golden and set.
Before serving, garnish with the remaining mint, Apetina cheese, and vibrant pomegranate seeds.