Unleash your creativity with this tasty, crunchy phyllo vegetable tart. Slice, then layer your favorite veggies however you’d like onto a base of phyllo and chive cream cheese.
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1 large egg white
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons water
- 2 tablespoons fresh thyme leaves
- 1 small seedless cucumber
- 1 medium carrot
- 10 radishes†
- 1 small summer squash
- 4 spears asparagus
- 2-4 slices prosciutto
- 1 tub (7.5 ounces) whipped chive cream cheese
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
In a small bowl, whisk together egg white, 2 tablespoons olive oil and water. Place one sheet of phyllo on baking sheet. Lightly brush with egg mixture and sprinkle with some thyme. Place a second sheet on top, brush with egg mixture and sprinkle with thyme. Continue procedure with remaining 8 sheets but brush the top layer with olive oil instead of egg mixture. Bake for 15-20 minutes or until golden brown.
Prepare vegetables while phyllo is baking. Using a mandolin or a thin sharp knife, slice cucumber, carrot, radishes and summer squash into thin circles. Cut each slice in half to form semicircles. Slice asparagus into thirds and then cut each piece in half lengthwise. Slice or fold prosciutto into strips. When phyllo is cool, gently spread evenly with whipped cream cheese, leaving a ½” – ¾” border. Gently press vegetables and prosciutto into the cream cheese as shown or create your own beautiful design. Slice and serve.
Serving size: 1 slice (181g), Amount per serving: Calories 240, Total Fat – 15g, Saturated fat – 5g, Trans Fat – 0g, Cholesterol – 30mg, Sodium – 420 mg, Dietary Fiber – 2g, Total Carbohydrate – 19g
• Any vegetables, herbs and cooked meats may be substituted. The key is to slice them very thin.
• The protein in the egg whites holds the phyllo layers together