i would cut roll in at leaset 12 and reduce cooking temp to 320-325 and check after no more than 10 min..... i burnt my firt 6 the other way!
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?!2 days ago
Cheesy, fluffy, and packed with yumminess. I mashed the cooked cauliflower quite finely with some small chunks remained, which gave the fluffy souffle additional bites, and we really enjoyed and loved the combination.
It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well, also I used a pie plate instead of a tart pan. And it was a great success, absolutely flavorful and delicious, the phyllo crust came out flakey and crispy. Will definitely become one of my signature recipes :)2 days ago
A delicious rustic tomato pie that highlights colorful tomatoes combining them with lots of gooey mozzarella cheese and basil. This is all packaged up in a savory black olive crust.2 days ago
The herb roasted veggies make this dish come alive. The nutty no-butter or shortening flavored crust turns out perfect, flaky and dissolves beautifully in your mouth. Great comfort food.2 days ago
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