4Slice the leeks lengthwise, clean them thoroughly, and cut them down to fit snugly into your pan.
5Slice the leeks lengthwise, clean them thoroughly, and cut them down to fit snugly into your pan.
6Slice the leeks lengthwise, clean them thoroughly, and cut them down to fit snugly into your pan.
7Add the leeks and water to the pan. Cover and steam for 10 minutes, until they’re tender and the water evaporates. Remove and set aside.
8Add the leeks and water to the pan. Cover and steam for 10 minutes, until they’re tender and the water evaporates. Remove and set aside.
9Add the leeks and water to the pan. Cover and steam for 10 minutes, until they’re tender and the water evaporates. Remove and set aside.
10In the same pan, add olive oil, rosemary, honey, lemon juice and zest, chili flakes, and salt. Stir well. Place the leeks back in, cut-side down, to soak up all that flavor.
11In the same pan, add olive oil, rosemary, honey, lemon juice and zest, chili flakes, and salt. Stir well. Place the leeks back in, cut-side down, to soak up all that flavor.
12In the same pan, add olive oil, rosemary, honey, lemon juice and zest, chili flakes, and salt. Stir well. Place the leeks back in, cut-side down, to soak up all that flavor.
13Brush every 2 sheets of filo with olive oil, then stack into 4 double layers.
14Brush every 2 sheets of filo with olive oil, then stack into 4 double layers.
15Brush every 2 sheets of filo with olive oil, then stack into 4 double layers.
16Drape the pastry stack over the leeks, tucking the edges gently into the sides of the pan. Brush the top with olive oil.
17Drape the pastry stack over the leeks, tucking the edges gently into the sides of the pan. Brush the top with olive oil.
18Drape the pastry stack over the leeks, tucking the edges gently into the sides of the pan. Brush the top with olive oil.
19Bake for 40 minutes, or until the filo is golden and crispy.
20Bake for 40 minutes, or until the filo is golden and crispy.
21Bake for 40 minutes, or until the filo is golden and crispy.
22Let it cool for a few minutes. Then carefully flip the tart onto a cutting board or serving plate.
23Let it cool for a few minutes. Then carefully flip the tart onto a cutting board or serving plate.
24Let it cool for a few minutes. Then carefully flip the tart onto a cutting board or serving plate.
25Finish with crumbled feta, fresh mint, a drizzle of honey and olive oil, and a sprinkle of za’atar.
26Finish with crumbled feta, fresh mint, a drizzle of honey and olive oil, and a sprinkle of za’atar.
27Finish with crumbled feta, fresh mint, a drizzle of honey and olive oil, and a sprinkle of za’atar.