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Caramelized Onion and Fennel Phyllo Tart with Goat Cheese


Give a traditional tart a modern twist by using phyllo pastry that is lower in fat and calories. Caramelized onion and fennel are loaded with yumminess, a bit dijon mustard is brushed on the bottom, and some creamy goat cheese are sprinkled on top. Delicious! What more can I say?!












Trans-fat Free, Good source of fiber


2 tablespoons olive oil
plus extra for brushing phyllo sheets
2 cloves garlic
freshly minced
3 each red onion
halved and thinly sliced
1 each yellow onion
halved and thinly sliced
2 each thyme sprigs
1 each fennel bulb
tough layer peeled and thinly sliced
1 tablespoon balsamic vinegar
1 x salt and black pepper
to taste
12 each phyllo (filo) pastry sheets
or 6 sheets larger ones, cut into half crosswise
¼ cup bread crumbs
for sprinkling
½ tablespoon dijon mustard
for brushing
3 tablespoons Parmesan cheese
6 ounces goat (chevre) cheese
2/3 cup, crumbled


In a large nonstick skillet, heat olive oil over medium-high heat until hot.

Add garlic, stirring constantly, and cook for about 2 minutes until garlic becomes golden and brown.

Add both red and yellow onions, stirring occasionally, and cook until onions are partially caramelized, about 15 minutes or longer. You may need to reduce heat to medium after first 5 minutes.

Add thyme and fennel, stirring once a while, and cook until both fennel and onions are caramelized, another 15 to 20 minutes.

Stir in 2 tablespoon parmesan cheese.

Season to taste with salt and black pepper. Remove from heat and set aside.

Preheat oven to 375℉ (190℃). Coat a 9-inch tart pan or pie plate with cooking spray or grease with butter.

Line one sheet of phyllo over pan.

Brush with a bit olive oil, sprinkle with about ½ teaspoon bread crumbs.

Line second phyllo sheet over first layer by forming a overlap edge around pan.

Repeat layers until all phyllo sheets are used.

Brush mustard evenly on final phyllo sheet, sprinkle with remaining 1 tablespoon parmesan cheese.

Place caramelized onion and fennel evenly over phyllo layers.

Roll overlapping phyllo pastry along edges to form a rustic crust. It doesn't have to be perfect, phyllo pastry may start to crack a bit while you are rolling it, which is totally fine.

Top with goat cheese and bake in preheated oven for about 35 minutes, or until phyllo pastry becomes golden, brown and crispy, cheese starts to brown in spot.

Remove from oven, let cool for a few minutes.

Cut into wedges and serve hot.


* not incl. in nutrient facts

Add review




All you have to do is just throw in a salad with this marvelous savory tart to have a fabulous lunch or dinner!

over 10 years ago

Bonnie Banters


over 10 years ago

Thanks Marietta :-)


Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 31349% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 305mg 13%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 26g
Vitamin A 9% Vitamin C 26%
Calcium 18% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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