Spring Vegetable Phyllo Tarts

By Trix

Add peas, onions, asparagus and pots to pastry and use tart pans or make for small ordeurves.

Ingredients

• 2 tbspCompliments Pure Olive Oil, for brushing 30 mL
• 1 cupfinely chopped vegetables such as asparagus and leeks250 mL
• 1/4 cupshredded Compliments Organic Medium Cheddar Cheese60 mL
• 1-2 tspchopped Compliments Fresh Tarragon leaves 5-10 mL
• 1/4 cupmilk60 mL
• 3 Compliments Organic Large Size Eggs
• 1 tbspCompliments Honey Mustard15 mL
• 1/4 tspeach salt and pepper1 mL
• 4 frozen Compliments Phyllo Pastry Sheets, thawed overnight in the refrigerator

Preparation

Step 1

Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan. Toss vegetables with cheese and tarragon to combine; reserve. Whisk milk with eggs, mustard, salt and pepper; reserve.
Lay phyllo on a clean work surface and, using a knife or a pizza wheel, cut into 8 equal squares (turn to page 44 for our phyllo tips). Line 8 of the muffin cups with phyllo squares, putting the 4 layers in, one by one, with the corners staggered and brushing lightly with oil between layers and on the final layer. You will need to crumple them to get them right inside the muffin tin.
Prepare phyllo cups for blind baking by firmly pressing a second muffin pan over the first or lining each cup with a bit of parchment paper weighed down with raw beans or pie weights. Bake for 10 to 12 min.
Divide the reserved vegetables and cheese evenly among pre-baked phyllo cups. Pour an equal amount of egg mixture into each cup. Bake for 15 to 20 min. or until set. Serve immediately.