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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BOURSIN PHYLLO TART

From: Penny Lawrence, Allison Park
Primary category: Desserts

Ingredients

1 container boursin cheese
1/2 cup ricotta cheese
1 egg, lightly beaten
1 TB chopped Italian parsley
1/4 tsp salt
5 TB melted butter
6 sheets filo dough

Procedure

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.

RETURN TO ALL RECIPES

Boursin Phyllo Tart - NOTES

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Boursin Phyllo Tart - REVIEWS

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