Mastiha-Scented Leek and Cheese Tart

  • 1 large leek, trimmed, washed and cut into thin rounds

  • 1 Tbsp. extra virgin olive oil

  • 1 sheet fresh or frozen puff pastry, at room temperature

  • 1 tsp. small Mastiha crystals, pounded with ½ tsp. salt

  • Freshly ground pepper to taste

  • 1 cup crumbled feta, plus 4-5 Tbsp. to garnish surface

  • ½ cup cream cheese or mascarpone

  • ½ cup myzithra

  • 1 large egg, lightly beaten

  • 4 Tbsp. heavy cream

  • ½ tsp. grated nutmeg

  1. Preheat the oven to 375˚F (190˚C). Place the pastry in a 10-inch (25 cm) tart pan. Press the pastry down a bit. Using a sharp knif cut away the remaining edges. Pierce the bottom of the pastry with a fork and place the tart dish in the fridge for 20 minutes.

  2. Meanwhile, prepare the filling: Heat the butter in a skillet and sauté the leek until translucent. Season with the Mastiha-salt and pepper.

  3. Place the three cheeses, egg and cream in the blender and pulse. Spread the mixture on the pastry and the sautéed leek rounds on top. Sprinkle with the nutmeg and the rest of the crumbled feta. Bake the tart for about 25-30 minutes, or until it puffs up and browns and the cheese mixture thickens. Let it cool and serve.