Ingredients
For the tart base
375 Antoniou Fillo Pastry
½ cup olive oil
Fresh thyme
For the peach salad
5 large peaches, sliced
1/2 cup olive oil
1/3 cup lemon juice
1 tablespoon honey
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
200g burrata
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to 180 degrees Celsius, fan forced.
To make the Fillo crinkle tart
Lay one sheet of Fillo Pastry onto your workspace and brush with olive oil. Transfer to a 30cm baking dish or ovenproof serving platter. Place another oiled sheet on top to form a cross.
Lay a sheet of Filo pastry onto your workspace, with the long side of the Fillo Pastry facing you. Brush with olive oil and sprinkle some thyme leaves over the pastry. Place another sheet of pastry on top and brush with oil. Using your fingers, fold the pastry in a concertina design. Coil the Pastry into a spiral. Transfer to the centre of the baking dish. Repeat with the remaining Fillo Pastry, placing it around the centre spiral until the platter is full. Roll in the overhanging pastry edges.
Bake for 30 minutes or until the pastry is golden. Remove from the oven and allow to cool completely.
To make the peach salad
Mix the olive oil, lemon juice, honey, thyme, salt and pepper until well combined. Pour the dressing over the peaches and toss to combine. Place the peach salad over the tart base, reserving two tablespoons of the dressing. Position the burrata in the centre of the galette, cut it open and spread out. Drizzle with reserved dressing. Cut into slices and serve immediately.
Watch how to make a Peach and Burrata Fillo Crinkle Tart