Mezzanine-Level Herb Tart
A layered tart with a buttery crust, herb-infused cream cheese filling, and fresh vegetable garnish. This French-inspired summer cookout recipe (vegetarian), ready in about 50 minutes, layers phyllo dough, unsalted butter, 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 "Plan a meal with the AI" 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, melted unsalted butter
- 4 oz cream cheese
- 1/4 cup heavy cream
- 2 tbsp, chopped fresh dill
- 2 tbsp, chopped fresh chives
- 1/2 cup, crumbled feta cheese
- 1 cup, thinly sliced asparagus
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Equipment for this recipe
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Instructions
- 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.
- 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.
- 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.
- 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.
