Skip to Content

Fiddlehead and Gruyere Tart


  • 1 tablespoon olive oil
  • 1 leek, trimmed, cleaned and sliced thinly
  • 1 clove garlic, chopped
  • 1/2 lemon, juice
  • 3 sheets phyllo dough, thawed as directed on package and cut in half lengthwise&nbsp
  • olive oil
  • salt and pepper to taste
  • 1 cup gruyere, grated
  • 1/2 pound fiddleheads, well cleaned and blanched for 3 minutes


  1. Heat the oil in a pan over medium heat.
  2. Add the leek and cook until tender, about 3-5 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Remove from heat, mix in the lemon juice and season with salt and pepper.
  5. Place a sheet of the phyllo dough on a greased baking sheet and brush it with oil. Repeat with the remaining sheets each on top of the last.
  6. Sprinkle the leeks over the phyllo followed by the cheese and finally the fiddleheads.
  7. Bake in a preheated 375F oven until the phyllo dough is golden brown, about 20-30 minutes.


Closet Cooking