Mezzanine-Level Herb Tart

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A layered tart with a buttery crust, herb-infused cream cheese filling, and fresh vegetable garnish. This French summer cookout recipe (vegetarian), ready in about 50 minutes, layers phyllo dough, unsalted butter, and cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 sheet phyllo dough
• 4 tbsp unsalted butter, melted
• 4 oz cream cheese
• 1/4 cup heavy cream
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 1/2 cup feta cheese, crumbled
• 1 cup asparagus, thinly sliced

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Brush a 9-inch tart pan with 1 tbsp melted butter, then line the bottom and sides with 1 sheet phyllo dough, brushing each layer with remaining melted butter.
2. Step 2: In a bowl, beat 4 oz cream cheese and 1/4 cup heavy cream until smooth and creamy, about 2 minutes. Stir in 2 tbsp chopped dill, 2 tbsp chopped chives, and 1/2 cup crumbled feta cheese until fully incorporated.
3. Step 3: Spread the cream cheese mixture evenly into the prepared phyllo crust. Arrange 1 cup thinly sliced asparagus over the filling in a single layer.
4. Step 4: Bake for 25 minutes until the edges are golden and the filling is set. Let cool for 10 minutes before slicing to allow the layers to set.