We all sometimes desire to enjoy a savory tart that’s also light and digestible! Well, today I want to reveal a secret for a valid, less caloric alternative free of all those harmful vegetable fats that fill puff pastry or shortcrust pastry. Instead, its preparation involves using only water and flour, I’m talking about the less popular phyllo pastry! Phyllo pastry is a dough characterized by its thinness. The name, in fact, comes from the Greek “phyllo“ which means “leaf”. However, it is usually underestimated in making savory pies and other savory recipes, while more often used for making crunchy desserts like bundles or rolls. Instead, I propose this wonderful and delicious savory tart with zucchini, cherry tomatoes, and red onion, using also protein sources like eggs and cream cheese. The result will be a nutritionally complete and balanced dish. It will be perfect as a appetizer cut into squares or served cold with an aperitif. Great to take to the beach, the office, or wherever you want! For those who wish, it’s possible to replace the cheese with another of your choice, such as feta, and thus create a version that calls to mind Greek cuisine in every respect! Indeed, you know what? I think I’ll soon enjoy doing just that!
If you love savory tarts, try these other ideas to experiment and enjoy based on their seasonality:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
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- 6 sheets phyllo pastry
- 3 white zucchini
- 8.8 oz fresh cream cheese
- 10 cherry tomatoes
- 2 eggs
- 1 Tropea red onion
- A few black olives
- 1 clove garlic
- 1 tbsp milk
- to taste aromatic herbs (basil, mint, rosemary, and thyme)
- to taste dried oregano (Sicilian)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Frying pan
- 1 Lid
- 1 Wooden spoon
- 1 Sieve
- 1 Mixing bowl
- 1 Hand whisk
- 1 Brush
- 1 Baking dish
Preparation
Wash, trim, and slice the zucchini into thin rounds (fig. 1).
In a non-stick pan, brown a garlic clove with a drizzle of oil and a sprig of stripped rosemary, then add the zucchini and a few ladles of water if necessary. Cover with a lid and let it cook over low heat for 10 minutes (fig. 2).
Once cooked, season with salt and pepper, turn off and let cool (fig. 3).
Meanwhile, on a cutting board, slice the tomatoes into rounds and let them drain for 10 minutes through a strainer (fig. 4).
In a mixing bowl, place the cream cheese and eggs (fig. 5).
Add the aromatic herb mix, the milk, and a pinch of salt, and mix with a hand whisk (fig. 6).
You should get a smooth and homogeneous mixture (fig. 7).
Add the now cooled zucchini and the drained tomatoes and mix evenly (fig. 8).
At this point, unroll the phyllo pastry and cut out six sheets, layering them in a large baking dish that holds them entirely, brushing each sheet with oil* to prevent them from breaking during cooking (fig. 9).
Once the six sheets are layered, pour the cheese and vegetable mixture inside and distribute it evenly (fig. 10).
Flavor the entire surface with plenty of oregano (fig. 11).
Add a handful of previously pitted olives (fig. 12).
And finally, add the red onion cut into rounds. Put it in the oven at 356°F for 25 minutes, then turn on the grill and continue cooking for another 5 minutes** (fig. 13).
Once cooking is finished, let it rest for a few minutes and unmold. Serve the phyllo pastry tart still warm and garnish with more basil leaves if desired.
Cut into squares and serve.
And voilà…the phyllo pastry savory tart with zucchini and red onion is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉You can store the phyllo pastry tart in the fridge for 2 days or freeze it for 1 month in the freezer, in appropriate containers suitable for freezing.
Tips, notes, variations, and suggestions
🟣* Instead of oil, if you prefer, you can brush the phyllo pastry sheets with melted butter, or with milk or simply water. However, for this type of preparation, I always recommend a fat substance, and oil in my opinion is the most suitable. Only a small amount is needed per sheet, the sheets should not be soaked in oil but simply moistened to prevent them from drying out too much and risking breaking.
🟣**Baking times in the oven vary depending on the power of your appliance, so the general rule to follow is that the surface should be well browned but not burnt. If it darkens too early, cover with a sheet of baking paper and continue cooking this way.
