INGREDIENTS

2 fennel bulbs

1 bunch of asparagus

1 handful of blueberries

1/2 orange juice

3 Tbsp sliced ​​green olives

150 gr Bergama overalls

100 g cashew

2 Tbsp butter

3 Tbsp olive oil

1 tsp mustard

20 g raw sesame seeds

Salt

black peppercorns

 Tart Base

1/2 pack of phyllo dough for baklava

4 Tbsp butter

Chop the fennel into small pieces and sauté it well in olive oil with a little salt. Remove from the pan and sauté the diced asparagus in the same pan, adding black peppercorns. The fennel set aside is combined with the asparagus in the pan and the cooking process continues by adding coarsely chopped cashews and olives if desired. While the ingredients in the pan are cooking, add mustard whipped with blueberries and orange juice. When the orange juice evaporates and the ingredients caramelize, butter is added, the liquids at the bottom of the pan are thickened and the bottom of the pan is covered.

Slice the phyllo dough into rolls and add them to 4 Tbsp of melted butter and mix well. Place the sliced ​​phyllo dough into a greased stylish baking dish (24-28 cm) and press it lightly with your hand to form a small pool in the middle. Bake in a preheated oven at 180 degrees until golden brown.

 After the base has cooled, fill the stuffing onto the phyllo dough, decorate it with ezine cheese and sesame seeds, and bake until the cheese melts and the sesame color changes slightly. Serve hot and enjoy Mediterranean flavors in every bite.

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