Fiddlehead And Gruyere Tart

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Hi Meg,First the confession(s). I've never actually made this dish, plus I've never cooked with fiddleheads. I've eaten them though! Here's my theory on cooking anything, if you want to change it, change it! It's your food, you can do with it what you want. As for what cheese, fiddleheads are in the asparagus/broccoli family of veg, so I would go with a cheese you'd find tasty with them. A good melty cheese. I never see an issue with good cheddar. For something a bit more mild you could do Havarti. I love Asiago in grilled sandwiches, it's got a lovely kick to it. Just remember, it's your tart, do with it what you will!
e5607b207235   •  3 Apr   •  Report
Would you ever try this with a different cheese?
b1d940e7ef75   •  2 Apr   •  Report
Thank heavens spring is back. Oy, do I need some variety in the fruit and veg department. Now fiddleheads are cool, because, well, they're called Fiddleheads! My guess is they are named after the top of the violin called the scroll, because they look just like it. Hmmm, maybe I'll grow ginormous ones and call them Double Bass Heads. Oh right, I don't have a garden. Anyway, to me this lovely tart says "spring is here, but there's still a crisp nip in the air." The warm comfort of cheese and pastry combined with a fresh spring green. And look how pretty it is!!!!
e5607b207235   •  2 Apr   •  Report
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Ingredients for 6 servings

1 tbsp olive oil

1 x leek, trimmed, cleaned and sliced thinly

1 clove garlic, chopped

1/2 x lemon, juice

3 sheets phyllo dough, thawed as directed on package and cut in half lengthwise

olive oil

salt and pepper to taste

1 cup gruyere, grated

1/2 lb fiddleheads, well cleaned and blanched for 3 minutes

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