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A close-up photo of a Spring Vegetable Phyllo Tart, with a mix of colorful vegetables and melted cheese, on a wooden cutting board

Spring Vegetable Phyllo Tarts

A savory tart filled with mixed spring vegetables and cheese, wrapped in phyllo dough.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 300
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 cups all-purpose flour
  • 1/2 cup unsalted butter melted
  • 1/4 cup ice-cold water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package phyllo dough (usually 20-24 sheets)
  • 1 cup mixed spring vegetables (such as asparagus bell peppers, carrots, zucchini)
  • 1/2 cup grated cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Thaw phyllo dough according to package instructions.
  3. Mix spring vegetables with herbs and spices.
  4. Layer phyllo dough, brushing each layer with oil.
  5. Spoon vegetable mixture onto phyllo dough.
  6. Fold phyllo dough to form tarts.
  7. Brush tops with oil.
  8. Bake for 25-30 minutes, until golden brown.
  9. Serve warm, garnished with fresh herbs.