Blueberry Yogurt Tart
I like using olive oil in this dessert, because I'm not a huge fan of super sweet desserts these days...but feel free to play with it and use melted butter and even sprinkle in some cinnamon and sugar between layers for an extra pinch of sweetness!
- filo dough (13 sheets in a package)
- extra virgin olive oil or unsalted butter, melted
- 1 cup blueberries
- 1/2 cup plain yogurt
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- pinch of salt
- A couple shakes of cinnamon
Thaw filo dough at room temperature completely, this will probably take about 2 hours if you're just taking it out of the freezer. Unroll the filo sheets and cut them in half width wise. Roll one half of the filo dough back up and store in an airtight plastic bag in the freezer until ready to use again. If using the same day, simply lay a damp towel on top of the dough to keep it from drying out.
Preheat oven to 375 degrees Fahrenheit.
Brush olive oil on a small baking sheet and lay down a half sheet of filo dough. Brush a thin layer of olive oil on the dough, layer another sheet evenly on top, and continue alternating, brushing olive oil before adding another sheet. Do this until all the half sheets are gone (there should be about 13 sheets in a package).
In a small bowl, mix together blueberries, yogurt, honey, vanilla, salt and cinnamon. Spread mixture into the middle of the dough. Brush some more olive oil on the corners of the dough to help it stick when folded over. Fold dough length wise, then width wise. Brush additional olive oil on any sheets that come loose, pressing with your fingers to secure.
Bake for 18-20 minutes, until just lightly golden brown. Cut into squares and serves immediately...maybe with a scoop of vanilla bean ice cream! Yummmm. :)