Make this tasty and beautiful tart for your summer table!
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This delicious artichoke and feta phyllo tart is perfect for Easter or a spring dinner party. Serve it as something pretty alongside anything. The crispy, flaky phyllo is topped with a light creamy cheese mixture and decorated with artichokes, sun-dried tomatoes, and capers. Your friends won’t believe how easy it is to make because it’s so beautiful and delicious. Let me know if you love it as much as I do!
Why you’ll want this on your summer table
- Crispy, buttery phyllo
- Salty, creamy cheese
- Fresh, bright, and tangy vegetable blend
- A crispy, fresh and beautiful artichoke tart for a lovely summer table!
Fresh and creamy Ingredients
- #4 phyllo –thawed and at room temperature. You can also use country phyllo or puff pastry
- Butter, melted
- Canned artichoke hearts -drained
- Heavy whipping cream –you could use ricotta or cream cheese for a more decadent filling
- Graviera cheese –or you can use gruyere, parmesan, mild cheddar, or your favorite cheese
- Feta cheese –always crumble from a block to avoid tasteless and overly salted crumbles
- Olive oil –try the new olive oil in our shop straight from Crete!
- Capers –or substitute pitted sliced Kalamata olives.
- Sun-dried tomatoes packed in olive oil –or roasted red peppers would be good
- Finely chopped fresh parsley or thinly sliced scallions
Working with phyllo
There are a few tips you need to remember when working with phyllo. You’ll find it in the freezer section of your supermarket, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your tart. Then, set it on the counter to come to room temperature at least an hour before you will work with it. Leave it in the package while it’s on the counter so it doesn’t dry out. Remove the phyllo from the package when you’re ready and make your tart!
Use the ingredients you have
I know I’ve given you several substitute options for this recipe, but there are so many things you can do to make this tart your own. If you are missing an ingredient, use what you have as a substitute. I use heavy whipping cream to keep the topping light, but your tart will be a little richer and just as delicious if you have ricotta or cream cheese. Adding pesto on top of the cheese mixture or adding fresh herbs to the melted butter would a lot of fresh herb flavor. So, use what you like and what you have to make this delicious tart your own.
How to make Artichoke Phyllo Tart
- Preheat the oven to 400 °F, 200 °C.
- In a small mixing bowl, add the feta and mash it with a fork.
- Add the heavy cream, shredded cheese and black pepper and stir until combined.
- Line a baking tray with parchment paper and layer the phyllo on top, drizzling melted butter between each layer.
- Spread the cheese mixture on the top layer of the phyllo.
- Slice the artichoke hearts in half and arrange them on the cheese.
- Then, slice the sundried tomatoes and place them in between the artichokes.
- Sprinkle the capers between the artichoke hearts and drizzle the top of the artichokes with olive oil.
- Brush the edges of the phyllo with the remaining melted butter and roll the edges to create a rustic border.
- Bake on the center rack of the oven for about 35 minutes.
- Allow the tart to cool for 10 minutes and then cut into squares.
- Garnish with scallions or parsley.
More Savory Tart Ideas:
I love to sprinkle sliced scallions and/or parsley on top of my tart to add even more freshness. The cut squares can be big to serve as lunch with a salad and tzatziki, or you can cut them small to serve as an appetizer or finger food when you have guests over. It’s a beautiful tart, so be sure it’s on a beautiful platter to serve no matter what. Kali Orexi!
Artichoke Phyllo Tart
- 1/2 pound #4 phyllo, thawed and at room temperature
- 4 oz butter, melted
- 14 oz (400g) canned artichoke hearts, drained
- 1/2 cup or more heavy whipping cream
- 4 oz (100g) graviera cheese, parmesan, or gruyere, shredded
- 4 oz (100g) feta cheese
- 60 ml olive oil
- 2-3 tablespoons capers, drained
- 6-7 sun-dried tomatoes packed in olive oil
- 2 tablespoons finely chopped fresh parsley or thinly sliced scallions
Preheat the oven to 400 °F, 200 °C.
In a small mixing bowl, add the feta and mash it with a fork. Add the heavy cream, and the shredded cheese.
Line a baking tray with parchment paper and layer the phyllo on top. Drizzle the melted butter between each phyllo layer.
Spread the cheese mixture on the top layer of the phyllo.
Slice the artichoke hearts in half and arrange them on top of the cheese.
Slice the sundried tomatoes and place them in between the artichokes.
Sprinkle the capers in between the artichoke hearts and drizzle the top of the artichokes with the olive oil.
Brush the edges of the phyllo with the remaining melted butter and roll the edges to create a rustic border.
Bake on the center rack of the oven for about 35 minutes.
Allow the tart to cool for 10 minutes and then cut into squares. Garnish with scallions or parsley.
Serve with a salad and tzatziki. Kali Orexi.
The Graviera cheese can be substituted for, mild cheddar, parmesan, gruyere, or your favorute cheese.
The capers can be substituted for pitted sliced Kalamata olives.
Roasted red peppers can be added to the tart instead of the sundried tomatoes.
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KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 8 Quart, 14 One-Touch Programs
Traditional Cretan Aprons (heavier fabric)
Thyme Honey from Crete: Uncle Dimitris Honey (470g/ 1 lb)
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