Frying Pan Filo Tart
Let’s make some!
The origin of frying pan filo tart can be traced back to Mediterranean cuisine, particularly in countries like Greece and Turkey where filo pastry is commonly used in various dishes. Filo pastry itself has a rich and ancient history, believed to have originated in the Ottoman Empire.
Filo pastry is made by stretching dough into a thin, translucent sheet, resulting in a light and flaky texture when cooked. It is known for its versatility, as it can be used in both sweet and savory dishes.
The concept of making a tart in a frying pan likely arose as a practical adaptation to traditional oven-baked tarts. In some Mediterranean regions, access to ovens may be limited, especially in rural areas or during certain historical periods. Frying pan filo tarts offer an alternative method of cooking, allowing individuals to enjoy a similar dish without the need for an oven.
The fillings used in frying pan filo tarts can vary depending on personal preference and regional influences. Vegetables, cheeses, meats, and herbs are commonly included in the filling, providing a robust flavor profile. The tarts are often served as a main dish or as part of a mezze or appetizer spread.
While the exact origins of frying pan filo tarts may be difficult to pinpoint, they are a wonderful example of how culinary techniques and ingredients adapt and evolve to suit different cultures and circumstances. Today, frying pan filo tarts continue to be enjoyed for their delicious flavors and convenient cooking method.
Without further ado, let’s get to it!
Ingredients:
- 6-8 sheets of filo pastry
- 2 tablespoons unsalted butter, melted
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 8 cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup grated cheese (such as mozzarella or cheddar)
- Olive oil, for frying
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Heat a drizzle of olive oil in a large frying pan over medium heat. Add the sliced onion, bell peppers, and zucchini. Sauté them for about 5 minutes until they soften.
3. Add the minced garlic, dried basil, dried oregano, salt, and pepper to the pan. Stir well to combine and cook for an additional minute. Remove the pan from heat.
4. Brush a large (oven-safe) frying pan with melted butter, including the sides.
5. Carefully layer two sheets of filo pastry over the bottom of the pan, making sure they hang over the edges. Brush the top layer with melted butter. Repeat this process with two more sheets of filo pastry.
6. Pour the cooked vegetables into the filo-lined frying pan, spreading them evenly.
7. Sprinkle the grated cheese over the vegetable mixture.
8. Fold the overhanging filo pastry back over the top of the tart, gently pressing it down. This will create a rustic, uneven edge.
9. Place the halved cherry tomatoes on top of the tart, cut side up.
10. Brush the exposed filo pastry with melted butter, ensuring it's fully coated.
11. Bake the tart in the preheated oven for about 25-30 minutes until the pastry is golden brown and crispy.
12. Once baked, remove the tart from the oven and let it cool slightly in the pan for a few minutes before carefully transferring to a serving plate. Cut into wedges and serve warm.
Enjoy your delicious frying pan filo tart!
Like and follow if you like my recipes, I post new ones every day!
Feel free to rate the recipe in the comment section!
