Step 2

Preheat the oven to 180ο C (356 οF) set to fan.

Step 3

Heat up the olive oil in a pan over medium heat.

Step 4

Finely chop the leek and put it in the pan for 2-3 minutes.

Step 5

Finely chop the spring onions and garlic, and sauté them along with the leek for 1-2 more minutes. Remove the pan from the heat and transfer the vegetables into a bowl.

Step 6

Finely chop the mint and put it in the bowl with the vegetables. Season with salt and pepper and mix by using a wooden spoon. Set aside until needed.

Step 7

In another bowl, mix the mustard, yogurt, eggs and chili flakes using a whisk. Set aside until needed.

Step 8

Cut the phyllo dough sheets in half, widthwise. Start spreading out the phyllo sheets one by one, in a round 23 cm springform pan, covering the bottom and the walls while lightly brushing each sheet with olive oil.

Step 9

Spread each sheet a little farther than the previous so that the whole bottom is covered and the walls of the springform pan as well. Do not forget to brush the first sheet before adding the next. Take the corners of the sheets that are out of the pan, and fold them inwards so that the tart walls have a height of 5-6 cm.

Step 10

Crumble the goat and feta cheese with your hands. Keep half the quantity in a bowl and spread the rest in the bottom of the tart.

Step 11

Spread half the vegetables, that you kept in the bowl, over the cheeses. Pour the yogurt mixture over and then, spread the rest of the cheeses and vegetables.

Step 12

Bake for 25-30 minutes until the filling of the tart thickens, and the phyllo sheets turn golden.

Step 13

Remove the springform pan from the heat and place it on a rack for 30 minutes to cool down. Then, take it out of the pan, slice it and serve with the spring onion.