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Savoury Tart

A recipe from

Wednesday 15th February 2012, Dinner for 10
Requirements: Light buffet dinner


Beetroot and goat’s cheese tart
Tomato and mozzarella tart
Parma ham, Brie and fig phyllo tart

Artichoke, avocado and parmesan salad
Quinoa herb salad

Chocolate brownies
Fruit skewers

Parma ham, Brie and fig phyllo tart

Serves 8

  • 10 sheets phyllo
  • 50ml melted butter
  • Brie, cut into slices
  • 200g Parma ham
  • 6 figs, quartered
  • 5 sprigs of thyme
  • salt and pepper

Preheat the oven to 180°C. Line a large baking dish with baking paper.

Brush 5 sheets of phyllo with melted butter and layer on top of each other.  Line the baking tray with the phyllo, ensuring it comes up the sides of the dish. Top the phyllo with Brie, Parma ham, figs and thyme leaves and season with salt and pepper.

Brush butter onto the remaining sheets and cover the top of the tart with the phyllo. Bake for 25 minutes until the pastry is crisp and golden brown. Remove from the dish and cut into squares. Serve immediately.