Recipe and Styling Raphaella Frame Photograph Russell Smith Ingredients: butter, to grease 16 phyllo pastry sheets 100g butter, melted 30g fresh lemon thyme 4 medium shallots, sliced 4 elephant garlic cloves, crushed olive oil 2T lemon zest 300g marinated artichokes 2 eggs 180ml milk 90ml cream sea salt and milled black pepper 100g labneh cheese, in balls Directions: Grease a pie dish or tart tin with a little butter. Lay a sheet of phyllo pastry on a clean, flat surface and brush melted butter liberally over it, then top with a sprinkling of lemon thyme. Lay another sheet of phyllo pastry on top and repeat until you’ve created eight layers of pastry. Trim the edges to form a square. Repeat the entire process with another eight sheets of phyllo pastry. Lay the first square in the tart tin so the corners point over the edge, then lay the second square diagonally on top, forming a rough star shape. Sauté the shallots and garlic in a little olive oil until soft and translucent. Spread them on the base of the phyllo shell and sprinkle the lemon zest on top. Cover with a generous layer of artichokes. Preheat the oven to 180°C. Beat together the eggs, milk and cream, season with salt and pepper and pour carefully into the pastry case. Bake for 20 minutes or until the custard is set. Remove from the oven and dot the balls of labneh between the artichokes while still hot. Garnish with the rest of the lemon thyme. Serves 8–10 This recipe is from the February 2012 House and Leisure Food issue.