2 tablespoons olive oil
25 grams butter (plus extra for filo)
1 onion finely chopped
2 leeks, thinly sliced
1 garlic clove, crushed
sea salt and freshly ground pepper
small handful basil, finely chopped
small handful chives, finely chopped
4-6 sheets filo pastry
150 grams sour cream
4 eggs, lightly beaten
2-3 tablespoons finely grated pecorino cheese
200 grams hot smoked salmon, flaked
large handful watercress, to serve
extra shaved pecorino, to serve
extra virgin olive oil
In a large sauté pan heat the oil with the 25 grams of butter until sizzling. Add the onion and leeks and sweat until cooked and translucent but not browned. This will take about 6-8 minutes. Stir in the garlic, season generously and cook for a further minute before removing from the heat. Cool slightly then stir through the chopped herbs and set aside. This can be done in advance and refrigerated until you are ready to cook the tart.
Preheat the oven to 180°C.
Melt the extra butter. Lightly butter six individual pie tins. Cut each filo sheet into 6 equal squares, large enough to fit the tins. You will need 24 squares all together. Brush each square with butter and layer 4 sheets of filo into each pie tin. Cover with a damp tea towel and set aside.
In a separate bowl mix the sour cream, eggs and grated cheese. Add the cooled leek mixture and stir to combine.
Flake a little salmon into the base of each pie tin, leaving enough to put some on top as well. Divide the egg mixture between the tins then flake over the remaining salmon evenly between the tins.
Bake 22-25 minutes or until lightly golden and the egg mixture is just set. Remove from the oven and place a handful of watercress and pecorino shavings on top. Drizzle with a little olive oil if you wish before serving.