Pistachio Tart

Total Time:
1 hr 26 min
Prep:
40 min
Inactive:
30 min
Cook:
16 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 box frozen phyllo (filo) dough, thawed
  • 2 tablespoons butter, melted, or as needed
  • 1 cup chopped pistachios
  • 8 ounces herbed goat cheese
  • 1 pint grape tomatoes, halved
  • Kosher salt and freshly cracked black pepper
Directions
  • Preheat the oven to 400 degrees F.

  • Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.

  • Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.

  • Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.

  • Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.

  • Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.


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