Making a savory tarte with Phyllo dough is probably the easiest thing you will ever do in the kitchen and takes little time to prep, cook and serve. Unless you plan on making the Phyllo dough from scratch, the recipe is virtually fool proof and guaranteed to dazzle (and taste delicious).
Step 1: Prepare the Phyllo Dough
Thaw phyllo dough in refrigerator the night before you plan to use it.
Pre-heat oven to 375°F.
Roll out on parchment paper in a baking sheet. Using a pairing knife, create the puff edges of the tarte by scoring a rectangle in the phyllo dough 1-2" from the perimeter. Score the new tarte perimeter to create an edge pattern (short diagonal cuts look great).
To prevent the tarte interior from puffing during baking, use a fork to poke holes throughout the interior (unlike the scoring, you will poke all the way through the dough).
Step 2: Add the toppings
Step 3: Bake & Prepare Yogurt sauce
Bake for 20 minutes at 375°F. Depending on your oven, you may want to bake for shorter or longer to ensure tarte cooks through and develops a nice browning.
While baking, prepare the yogurt sauce by filling a ramiken with yogurt, add lime and salt to taste. Simple. Add fresh dill to give an extra bump of flavor (idea: if you like dill, you can also substitute the Chevoo used in this recipe with Chevoo's goat cheese marinated in California Dill Pollen & Garlic, yum).
Remove from oven and serve immediately.
If you like this recipe, follow us on social media to get more ideas!
Michael & Charlie Kalish are international cheese experts and winners of Season 7 of Food Network's Great Food Truck Race.