ニューヨーク・タイムズのインスタグラム(nytimes) - 5月13日 22時46分

This is a sort of #quiche with a twist — the #phyllo acts both as a casing and adds extra crispness. Remember: We’re all on training wheels when it comes to rolling out thin pastry dough. Don’t be scared. In fact, take delight in the fact that it isn’t necessary to make your own. There’s plenty of good ready-made phyllo available. To make sure what you purchase is of good quality, scrunch a sheet in one hand: If it’s brittle and falls apart, it won’t be a dream to work with. If it springs open, the quality is excellent. From there, just be liberal with melted butter (this allows the sheets to separate and rise) and work quickly when brushing the sheets (this prevents their drying out). Serve this tart with a simple salad, and it’s a meal in itself. Visit the link in our profile to get the @nytfood recipe for this feta-and-herb phyllo tart, photographed here by @andrewscrivani.

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する