Savory Seafood Phyllo Tarts

FETA-AND-HERB PHYLLO TART

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
• Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
• Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
• Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
• Meanwhile, mix feta, pecorino and herbs until blended and set aside.
• In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
• Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

QUICK'N'EASY SEAFOOD TARTS

Steps:

• Preheat oven to 375F; arrange tart shells on a baking sheet.
• Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
• In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
• Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
• Serve warm or at room temperature.

SAVORY SEAFOOD PHYLLO TARTS

Steps:

• Preheat oven to 350°F Spray or grease a muffin pan.
• For Filling:.
• Place cream cheese in mixing bowl. Add egg, half and half, and mix well. Stir in rest of filling ingredients.
• For Dough:.
• Working quickly, and keeping dough moist, lay out a sheet of dough on a cutting board and brush with melted butter. Lay onto buttered surface next sheet of Phyllo dough and repeat with 5 more sheets leaving last sheet plain without butter.
• Cut stacked dough into 6 equal pieces and place into muffin pan fitting into the bottom to make a well.
• Butter, stack, and cut remaining 6 pieces of dough.
• Fill cups with filling to top and bake at 350 F until set approximately 20 minutes.

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

Steps:

• Mix the vanilla, sugar, and cream cheese until smooth.
• Use a piping bag to fill the individual phyllo shells.
• Freeze for 10 minutes.
• Top with fresh berries or fruit.

SAVORY PUMPKIN PHYLLO TARTLETS

Steps:

• If using fresh squash, cut in half and de-seed.
• Lightly brush with olive oil and place cut side down on a baking tray. Tossed the sliced onion with about 2 teaspoon olive oil and add to the baking tray. Roast until the squash is soft to the touch and the onions are just beginning to brown. About an hour at 325F. (If roasting the pumpkin seeds, see notes and recipe above)
• Allow squash and onions to cool. Scoop the squash from its skin and mix with grated cheese, egg, and 2/3s of the rosemary, reserving the rest for garnish.
• Raise the oven temperature to 375F
• Prepare the phyllo: layer 8-10 sheets of phyllo pastry, brushing each sheet with olive oil (I like to use a mister instead). Be sure to cover the phyllo dough not in use with a damp cloth so it doesn't dry out. Cut the layered phyllo into 3-inch squares & place into muffin tins.
• Fill each cup with 1 tablespoon filling. Top with squash slice (optional) and a sprinkle of paprika.
• Bake at 375 for 12-18 minutes, until filling is set and phyllo has begun to brown around the edges.
• Serve warm sprinkles with the remaining fresh rosemary.
• Can be made ahead and reheated before service (10-15 minutes at 325)

SAVORY FIG TART

Steps:

• Make the tart dough. Combine 2 ½ cups all-purpose flour and 1 tsp Kosher salt in a large mixing bowl, then whisk. Add 1 cup unsalted butter that's been cubed, then use a pastry cutter to incorporate the butter into the flour. Keep working at it until the butter resembles the shape of small peas. Add ½ cup ice water, then use your hands to thoroughly mix until the dough just until it comes together into a smooth ball. Once that happens, stop mixing.
• Rest the dough. Cover the dough with plastic wrap, then refrigerate for about 30-60 minutes until lightly chilled.
• Press the dough into a tart shell. Preheat an oven to 375F. Roll the tart dough out onto a lightly floured piece of parchment paper to a thickness of about ¼ - ½". If it's too chilled to roll out, let it sit for 10 minutes at room temperature, then try again. Carefully transfer the dough to a 9" tart shell or traditional pie plate. Press dough gently into the pan, pushing the dough up the side, then trim any excess. Use a fork to prick all over the surface of the dough. Rest the dough for 20-30 minutes.
• Parbake the tart dough. Cover the tart dough with a large piece of parchment, enough so that it hangs over the sides by a couple of inches. Fill with pie weights, then partially blind bake for 25 minutes. Allow to cool slightly, then carefully lift the parchment to remove the weights. Reduce the oven temperature to 350F.
• Make the filling. Combine 8 oz goat cheese, 2 Tbsp crumbled gorgonzola cheese, 1 lemon zested + 1 Tbsp fresh lemon juice, 1 egg, 2 tsp chopped rosemary, 1 Tbsp honey, and ½ tsp Kosher salt into the bowl of a food processor fitted with blade attachment. Process until smooth.
• Fill the tart, then bake. Pour the filling into the cooled shell, then smooth the top with a spatula. Arrange quartered figs on top, cut side up. Bake for 30-35 minutes, or until the crust is golden brown and the filling has set.
• Cool, then serve. Allow the tart to cool for 15-20 minutes (it's easier to cut this way!), then serve immediately with a generous drizzle of balsamic vinegar, an extra crumble of gorgonzola (if using), and flaky sea salt. We love to add a few handfuls of baby arugula too!