Product Recall:Various Brands of Vegetable Products

Spring Vegetable Phyllo Tarts

Prep time: 10min
Total time: 30min
Serves 8
2 tbsp
Pure Olive Oil, for brushing
30 mL
1 cup
finely chopped vegetables such as asparagus and leeks
250 mL
1/4 cup
shredded Medium Cheddar Cheese
60 mL
1-2 tsp
chopped Fresh Tarragon leaves
5 mL
1/4 cup
milk
60 mL
3
Large Size Eggs
0
1 tbsp
Honey Mustard
15 mL
1/4 tsp
each salt and pepper
1 mL
4
frozen Phyllo Pastry Sheets, thawed overnight in the refrigerator
0
1 tart
calories
120
fat
7 g
saturated fat
2 g
carbs
10 g
protein
5 g
cholestrol
80 mg
fibre
1 g
sodium
210 mg
potassium
45 mg

Directions

  1. Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan. Toss vegetables with cheese and tarragon to combine; reserve. Whisk milk with eggs, mustard, salt and pepper; reserve.

  2. Lay phyllo on a clean work surface and, using a knife or a pizza wheel, cut into 8 equal squares (turn to page 44 for our phyllo tips). 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.

  3. 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 paper weighed down with raw beans or pie weights. Bake for 10 to 12 min.

  4. Divide the reserved vegetables and cheese evenly among pre-baked phyllo cups. Pour an equal amount of egg mixture into each cup. Bake for 15 to 20 min. or until set. Serve immediately.