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–+ servings
A roll of several sheets of filo pastry.
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5 from 1 vote

How to use filo pastry to line a tart dish

Learn useful tips on working with filo pastry and how to line a tart dish.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Main Course
Cuisine: American, European
Yield: 1 tart case

Materials

  • 3 sheets filo pastry
  • 1 tablespoon olive oil (or melted butter)
Metric - US Customary

Instructions

  • Place the first sheet of filo in the quiche dish, dab with olive oil or melted butter. Fold the overhanging parts of filo into the dish. 
  • Repeat with the second and third sheets of filo.
  • Proceed with your chosen recipe such as apple custard tart, red pepper quiche or fig tart.

Notes

Tips
    • If your filo sheets are frozen defrost at room temperature before using.
    • Keep the filo sheets wrapped until you are ready to use them to prevent drying out.
    • Remove from the fridge so that the sheets come to room temperature before using to reduce the risk of the sheets splitting.
    • Dab or brush the sheets with either olive oil or melted butter before adding the next sheet.
    • Use a pastry brush to coat the filo sheets with oil or butter.
    • If the edges of the filo pastry are cooking too quickly cover the affected parts with foil so that they do not continue to cook and burn.
    • Cut your finished filo pastry dish using a sharp knife.