Filo tart with leek, zucchini and feta

Ingredients for 4 servings:

• 6 sheets of dough (filo or yufka dough)
• 2 stalk(s) garlic
• 1 small zucchini
• 1 onion(s)
• 2 cloves garlic
• 200 g sour cream
• 3 eggs, size M
• 100 g feta cheese
• 1 tsp honey
• 3 tbsp cashew nuts, natural
• vegetable oil
• Salt
• Lemon pepper
• chili flakes
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

For the filling, clean the leek, halve it lengthwise, and cut into strips. Peel and finely dice the onion and peel the garlic. Quarter the zucchini lengthwise, remove the seeds, and dice the zucchini flesh. Heat 2-3 tablespoons of oil in a pan and sauté the diced onion. Press in the garlic and add the leek strips to the pan. Sweat for about 10 minutes while stirring. Stir in the zucchini cubes, turn off the heat, let it rest for a short while, and transfer the vegetables to a bowl. Let cool slightly. Add the sour cream and eggs and mix well. Crumble the feta and mix in. Season everything generously with salt, lemon pepper, chili flakes, honey, and nutmeg. Spread a sheet of filo pastry on the worktop and brush it with oil. Place another sheet of pastry on top at a slight angle, brush it with oil, and place another sheet of pastry on top. Repeat this process with all the pastry sheets. Place the “glued” dough sheets whole in a lightly oiled tart pan and form a rim. Pour the filling onto the dough and smooth it down. Trim any excess dough with scissors to create a straight edge. Roughly chop the cashews and scatter them over the filling. Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes. Cut into tart slices, arrange on plates, and serve. Tomato relish or tomato sauce goes well with this.