Spring Fiddlehead & Gruyere Tart
Recipe by Kevin Lynch
Photos by Jenn Bakos
1 tablespoon olive oil (plus additional for brushing)
1 leek, rinsed, trimmed and thinly sliced
1/2 pound fiddleheads, well cleaned and blanched for 3 minutes
1 clove garlic, chopped
1/2 lemon, juiced
3 sheets phyllo dough, thawed, cut in half lengthwise
1 cup Gruyere cheese, grated
Salt and pepper to taste
Preheat oven to 375F. Heat olive oil in a pan over medium heat. Add the leek and cook until tender, about 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove pan from heat. Add the lemon juice and season with salt and pepper. Set aside.
Place a sheet of phyllo dough on a greased baking sheet and brush with oil. Repeat with the remaining sheets, layering each on top of the previous. Sprinkle top layer with leeks. Layer with Gruyere and fiddleheads. Bake until golden brown, about 20-30 minutes.