With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Preheat oven to 350℉ (180℃) degree.
Coat a 12-cup muffin pan with cooking spray.
Toss vegetables with cheese and tarragon to combine, set aside.
Whisk milk with eggs, mustard, salt and pepper, set aside.
Lay phyllo sheets on a clean cutting-bored or a working surface.
Use a knife or a pizza wheel, cut into 8 equal squares.
Line 8 of the muffin cups with phyllo squares, putting the 4 layers in, one by one, with the corners staggered and brushing lightly with oil between layers and on the final layer.
You will need to crumple them to get them right inside the muffin tin.
prepare phyllo cups for blind baking by firmly pressing a second muffin pan over the first or lining each cup with a bit of parchment papper weighed down with raw beans or pie weights.
Bake for 11 minutes.
Divide the reserved vegetables and cheese evenly among pre-baked phyllo cups.
Pour an equal amount of egg mixture into each cup.
Bake for 18 to 20 minutes, or uuntil set.
Cool slightly and serve warm.
Comments
