Recipe courtesy of Claire Robinson
Save Recipe Print
1 hr 26 min
40 min
30 min
16 min
6 servings



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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.


Anna's Tomato Tart

Recipe courtesy of Ina Garten

Strawberry Pistachio Tart

Recipe courtesy of Patisserie Poupon

Pistachio, Cherry and Chocolate Tart

Recipe courtesy of Giada De Laurentiis

Chocolate-Pistachio Fudge Tart

Recipe courtesy of Giada De Laurentiis

Couscous with Pistachios and Scallions

Recipe courtesy of Nicole Aloni

Pistachio Cannoli Bruschetta

Recipe courtesy of Food Network Kitchen

Pistachio Lime Squares

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pistachio Crusted Salmon

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories