Fiddlehead and Gruyere Tart

A fiddlehead and leek tart covered in melted gruyere on a light and flaky, golden brown phyllo crust.

Fiddlehead and Gruyere Tart

ingredients

• 1 tablespoon olive oil
• 1 leek, trimmed, cleaned and sliced thinly
• 1 clove garlic, chopped
• 1/2 lemon, juice
• 3 sheets phyllo dough, thawed as directed on package and cut in half lengthwise
• * olive oil
• salt and pepper to taste
• 1 cup gruyere, grated
• 1/2 pound fiddleheads, well cleaned and blanched for 3 minutes

directions

1. Heat the oil in a pan over medium heat.
2. Add the leek and cook until tender, about 3-5 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Remove from heat, mix in the lemon juice and season with salt and pepper.
5. Place a sheet of the phyllo dough on a greased baking sheet and brush it with oil. Repeat with the remaining sheets each on top of the last.
6. Sprinkle the leeks over the phyllo followed by the cheese and finally the fiddleheads.
7. Bake in a preheated 375F/190C oven until the phyllo dough is golden brown, about 20-30 minutes.

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