While this leftover phyllo tart shell makes for delicious dessert tarts, it is also perfect to use as an easy pie crust for ...

The Dish: Roasted Tomato and Goat Cheese Phyllo Tart. Ingredients: 1 package phyllo sheets 1/4 lb. butter, melted 8 ounces goat cheese, crumbled 4 whole plum tomatoes 1/4 cup Moroccan black olives ...

Bake the tart for about 25 minutes, or until the pastry is crisp and golden brown and the leeks are softened. Remove from the oven to cool slightly. If using, cook the peas according to the packet ...

Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo ...

2 Arrange a phyllo pastry sheet in the baking sheet and brush with the garlic butter. Working one pastry sheet at a time, brush with the butter and add to the baking sheet. Crumble the sides to make a ...

4 Combine the spiced milk, eggs, sugar, cornflour and salt. Fill each phyllo cup with the mixture – about 50ml per cup. 5 Bake for 25-30 minutes until the filling has just set.. 6 To serve Leave to ...

Bake the phyllo tarts until golden brown. Place the mushrooms on a sheet tray. Season with olive oil, salt, and pepper then roast in a 350°F oven until golden (about 40 minutes, though time will ...

2 large yellow onions, thinly sliced 1/4 cup olive oil 1 tablespoon flour 1 tablespoon whole grain mustard 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon dried thyme 3 eggs, lightly beaten 1/4 c… ...

Preheat oven to 180°C. Layer 1 phyllo pastry sheet on a lined baking tray and brush with butter. Repeat with remaining phyllo sheets. Fold up pastry edges to create a border. Combine ricotta and ...