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Categories:Viewed: 15 - Published at: 6 years ago
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
Method
- 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.
