When it comes to the holidays, I love creating a special menu for friends and family.
Food is one way to show the people in your life how much you love them. I know that everyone is busy. This is why I like to create menus that are not time consuming and flavor is not compromised. You will have time for yourself and to be fully present with the people you adore. Today’s recipe is the perfect example.
My Savory Apple, Onion & Goat Cheese Phyllo Tarts are incredibly delicious and easy to make.
You can never go wrong with apples. But I do have a friend who is allergic to apples (tragic), so feel free to substitute pears if need be. Another reason I love Athens Phyllo Dough Sheets is because it’s made with oil, so dairy free, for all my dairy allergen friends. That is so rare when it comes to flaky pastry products. So, to make this dairy free version, use olive oil for roasting, and substitute the filling for your favorite creamy dairy free cheese. Easy!
In making this, I wanted to find a unique way to elevate a traditional recipe. I added Goat Cheese because it has a texture that is unlike any other cheese. When paired with Athens Phyllo dough and red onions it takes on a completely different flavor.
Working with phyllo dough is fun!
The phyllo sheets are so thin I was a bit nervous the first time I use them in a recipe. I’ve learned how to keep them from drying out so there is no stress. Just keep the phyllo covered with parchment paper and a clean damp towel. This is the secret to help the dough from drying out while you’re working with it. I prefer Athens Foods because it’s so easy to create recipes with this brand.
This post is sponsored. All opinions are my own.
Savory Apple, Onion & Goat Cheese Phyllo Tarts
- 8 oz (227g / 1 small container) mascarpone cheese, room temperature
- 142g (5 oz) goat cheese, room temperature
- 2 tablespoons honey, warmed
- 4-6 sprigs fresh thyme
- 2 medium or 4 small apples, 1/4-inch thick slices
- 1 small-medium red onion, thinly sliced
- 48g (3 tablespoons) butter, melted
- Preheat oven to 375 degrees on convection setting. Lightly grease small tart pans, about 4-5” wide. Alternatively, you can make an open, “unwrapped” version in a larger pan.
- In a medium bowl, toss together apples, shallots, melted butter and thyme. Spread onto a large baking sheet.
- Place in oven and roast, tossing occasionally about every 10 minutes, until mixture is tender and golden, about 20-30 minutes. Remove and set aside when done.
- Meanwhile, stir cheeses and honey together in a small bowl until smooth.
- On a clean surface, lay out Athens Phyllo Dough Sheets. Have a piece of parchment paper and damp, clean towel ready to prevent drying.
- Working quickly, fold one sheet in half. Lay over tart pan. Take a 2nd sheet and fold in half. Lay over the first sheet in the tart pan, turning slightly so there’s variation in the overlap.
- Using a pastry brush, lightly brush oil over the center base and up the sides.
- Place about 2 tablespoons of cheese filling in center. Top with about the same amount of apples.
- Gathering the dough carefully, begin to pull towards center and slightly twist to create a tissue wrapped gift look / motion. With a slight press at the center on the top, you’ll have no problem getting it to seal and stay.
- To ensure a nice golden brown color, brush the remainder of the outside of the package with oil. Note: After baking, there may be a fair bit of oil that’s dripped to the bottom of the pan. Carefully remove excess.
- Once phyllo is lightly coated all over with oil, place in oven. Bake for 12-18 minutes or until golden brown. Serve warm.