Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 2 to 4 servings
I fully confess to loving anything wrapped in pastry. Sweet, savory, a little of both—all fine with me if it's wrapped in either homemade dough, store-bought puff pastry sheets or crispy, crunchy fillo sheets. I wouldn't last long on a carb-free diet.
One thing I really like about working with phyllo is how quickly and easily I can make a tart. Yes, it seems intimidating and I thought so, too, when I first started. But once I accepted that it's meant to break and crumble and be imperfect, I realized how simple it is. Just brush each layer with oil or butter, fill it with delicious things and bake.
I found some beautiful multicolored cherry tomatoes in the market and knew I wanted to roast them with some za'atar. So why not go ahead and turn it into a tart. The feta cream is easy to make in a little food processor and although it's crazy salty on its own, it balances perfectly with the sweet tomatoes. Enjoy.
«Beautiful and delicious! Depending upon your appetite, this could serve 4 as a side, or 2 as a main. The tart will be smaller than you think once the sides are folded up. This would be a great appetizer!» —Diana Andrews
A Note From Our Recipe Tester
Ingredients
-
4 ounces feta cheese, crumbled
-
1/4 cup cream cheese, room temperature
-
1/2 teaspoon za'atar seasoning
-
1/4 teaspoon dried oregano
-
2 to 4 tablespoons milk, as needed
-
12 sheets fillo pastry, defrosted according to package directions
-
2 to 3 tablespoons melted unsalted butter, or olive oil
-
1 to 2 cups cherry tomatoes, halved
-
1 tablespoon chopped fresh parsley
Steps to Make It
-
Gather the ingredients.
-
Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
-
Add the feta, cream cheese, za’atar, dried oregano, and 2 tablespoons of milk to a food processor. Puree until smooth, adding an additional tablespoon or 2 of milk if needed to get a creamy, spreadable texture. Note that the mixture will be quite salty but it will also provide the seasoning for the pastry and tomatoes.
-
On the prepared baking sheet, gently brush a layer of fillo pastry with the melted butter, top with another layer and repeat until all the layers are used.
-
Spread the feta cheese mixture over the top layer of fillo, leaving about a 1 1/2-inch border on all sides.
-
Spread the tomatoes on evenly over the feta mixture. Fold up the sides of the fillo to create a rectangular tart with an edge. Brush any exposed dough edges with some of the melted butter.
-
Bake until the pastry is a light golden brown, 35 to 45 minutes. Top with the parsley and serve.
Tip
If you're using frozen fillo pastry sheets, place them in the refrigerator overnight to thaw.
| Nutrition Facts | |
|---|---|
| Servings: 2 to 4 | |
| Amount per serving | |
| Calories | 478 |
| % Daily Value* | |
| Total Fat 25g | 32% |
| Saturated Fat 14g | 70% |
| Cholesterol 64mg | 21% |
| Sodium 736mg | 32% |
| Total Carbohydrate 51g | 18% |
| Dietary Fiber 3g | 9% |
| Total Sugars 5g | |
| Protein 12g | |
| Vitamin C 12mg | 58% |
| Calcium 196mg | 15% |
| Iron 3mg | 18% |
| Potassium 309mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
