Spring Vegetable Phyllo Tarts

Prep time: 10min

Total time: 30min

Serves 8

Ingredients
Nutritional Information

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

Large Size Eggs

1 tbsp

Honey Mustard

15 mL

1/4 tsp

each salt and pepper

1 mL

frozen Phyllo Pastry Sheets, thawed overnight in the refrigerator

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

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.
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.
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.
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.