Description
This recipe showcases the distinct characteristics of puff pastry and phyllo dough by using each to create individual savory tarts. One tart features the rich, buttery flakiness of puff pastry while the other offers the delicate crispness of phyllo, allowing you to taste and compare their unique qualities side-by-side.
Ingredients
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For the Puff Pastry Tart:
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1 sheet (14.1 oz) Pepperidge Farm Puff Pastry, thawed
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1 tablespoon olive oil
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1/2 cup finely chopped onion
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1 clove garlic, minced
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1 cup spinach, roughly chopped
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1/4 cup ricotta cheese
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1/4 cup shredded mozzarella cheese
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Salt and black pepper to taste
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1 egg, beaten (for egg wash)
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For the Phyllo Tart:
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6 sheets phyllo dough, thawed
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1/4 cup butter, melted
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1 tablespoon olive oil
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1/2 cup finely chopped red bell pepper
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1/4 cup crumbled feta cheese
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1/4 cup chopped Kalamata olives
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1 teaspoon dried oregano
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Salt and black pepper to taste
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Instructions
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Puff Pastry Tart:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Gently unfold the thawed puff pastry sheet on a lightly floured surface. Lightly roll to a 10 x 10 inch square.
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Using a knife or cookie cutter, cut out a 6-inch circle and transfer it to the prepared baking sheet.
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In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add garlic and cook for another minute until fragrant. Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
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Remove from heat and stir in the ricotta and mozzarella cheese. Let cool slightly.
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Spread the spinach mixture onto the puff pastry circle, leaving a small border around the edge.
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Brush the edges of the puff pastry with the beaten egg.
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Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
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Phyllo Tart:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Place one phyllo sheet on a clean, dry surface. Brush it with melted butter. Top with another sheet, brush with butter again. Repeat until all six sheets are layered, pressing them lightly on top of each other.
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Using a knife or cookie cutter, cut a 6-inch circle from the layered phyllo. Transfer it to the prepared baking sheet.
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In the same skillet, heat olive oil over medium heat. Add the bell pepper and cook until softened, about 4 minutes. Remove from heat and stir in feta, olives, and oregano, and season with salt and pepper. Let cool slightly.
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Spread the bell pepper mixture onto the center of the phyllo circle, leaving a small border around the edge.
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Bake for 12-15 minutes, or until the phyllo is golden brown and crispy.
Notes
Variations:
For the puff pastry tart, use different cheeses or vegetables. Try adding roasted red peppers or mushrooms.
For the phyllo tart, consider adding different herbs or nuts for a different flavor profile. Chopped walnuts or pistachios work well.
Tips:
Ensure the puff pastry is thawed but still cold before using it to prevent the butter from melting.
Keep phyllo covered with a damp cloth while you are working with it to prevent it from drying out.
You can use pre-shredded cheeses for convenience.
Allergies/Intolerances:
This recipe contains dairy and gluten. It is not suitable for individuals with lactose intolerance or gluten sensitivities/celiac disease unless modifications are made for gluten-free products.
This recipe also contains eggs, so it is not suitable for individuals with egg allergies unless egg substitutes are used.
Taste Preference Adjustments:
Adjust salt, pepper, and oregano to suit your preference.
For a spicier tart, add a pinch of red pepper flakes to either filling.
Add a bit of lemon juice to the phyllo filling for extra brightness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Oven
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1/2 of recipe (1 tart)
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 100mg
Keywords: Puff pastry, phyllo dough, filo pastry, savory tart, pepperidge farm puff pastry, spinach tart, feta tart, Mediterranean recipe, baking, pastry comparison, baking, appetizers, side dish