|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 3g||9%|
|Total Sugars 5g|
|Vitamin C 12mg||58%|
|*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.|
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
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
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.
If you're using frozen fillo pastry sheets, place them in the refrigerator overnight to thaw.