If you’re into pie or tart making, this sweet-n-savory feta strawberry tart is a must-try! The flaky fillo (phyllo) crust makes a great, delicate and lighter alternative to the usual tart shell. Be sure to see the step-by-step photos below the recipe.
This post is in partnership with The Fillo Factory.
Somehow, July is in full swing! And in just four more weeks, school will be starting again (I know, someone say that’s too early!)
But, at least for a little bit longer, let’s focus on summer exuberance. To name a few: Roasted peaches crostini; Mediterranean fresh herbs and tomato salad; all the grilled zucchini; and, of course, strawberries galore!
I mean, this easy strawberry orzo salad has made it to a few gatherings already. But my favorite new strawberry creation is today’s gorgeous feta strawberry tart.
There is something about a sweet-n-savory tart that is hard to resist!
In this strawberry tart, Greek feta–whipped with a bit of goat cheese to tame the salt–makes the perfect creamy bed for fresh strawberries.
And yes, as the title suggests, I unabashedly skipped the traditional butter-laden tart shell for fillo (phyllo) crust. Paper-thin fillo sheets– layered and brushed with a mixture of extra virgin olive oil and a tiny bit of butter–make for a lighter, delicate, and gloriously crispy crust!
People don’t realize this, but fillo (phyllo) is so fun to play with. In this strawberry tart, for example, you can crunch up the extra fillo hanging down the sides to create gorgeous petal-like edges!
Tips for making fillo (phyllo) crust:
If you’re new to using fillo (phyllo) dough, be sure to check out the step-by-step photos below the recipes. But remember these two tips:
- Fillo (or phyllo) dough must be thawed properly. When thawing, do not remove the fillo from the package, place it in the fridge 12-14 hours before using.
- And, before you begin working, roll the fillo sheets out carefully on a slightly damp towel and cover with another and cover with another slightly damp towel (make sure the towels are not too damp or the fillo will be too wet to work with).
What happens if the fillo breaks as you work? So what! You can still use it. Or, just toss the broken fillo sheet and grab another; you’ll have more sheets in the package than this strawberry tart recipe requires.
This strawberry tart makes a great appetizer served at room temperature. I make a simple balsamic reduction to serve; totally optional, but the acid really elevates the flavor.
Slice it into 8 pieces just as you would a pie; or cut into thinner slices to feed a larger group! See the step-by-step photos below the recipe.Print
Strawberry Tart with Fillo Crust!
- 16 oz. fresh strawberries, cleaned, thinly sliced
- 2 tbsp sugar
- 14 Fillo (phyllo) sheets The Fillo Factory Organic Fillo Dough
- 1/2 cup extra virgin olive oil PLUS 2 tbsp melted butter (mixed together in a bowl), more if needed.
- 2-3 tbsp crushed unsalted pistachios
- Handful torn fresh basil leaves
For the Cheese Filling
- 5 oz. creamy feta cheese, at room temperature, crumbled or cut into small chunks
- 5 oz. goat cheese (or cream cheese, if you prefer), at room temperature, cut into small chunks
- 1 tbsp extra virgin olive oil
- 2 tbsp honey
Balsamic Reduction (optional)
- 1 cup balsamic vinegar
- 1/2 tsp sugar
- Preheat the oven to 375 degrees F. Be sure to have an oven rack positioned in the middle.
- Place strawberry slices in a bowl and add sugar. Toss to combine. Transfer to a colander and set aside for now.
- If using balsamic reduction, make it now. Simply combine balsamic vinegar and sugar in a small saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for another 20 minutes. Remove from heat and let cool (it will thicken as it cools).
- Make the cheese filling. In the bowl of a food processor fitted with a mixing blade, add feta, goat cheese (or cream cheese), olive oil, and honey. Run processor until you have a smooth, spreadable paste (you may stop a few times to scrape down the sides of the food processor with a wooden spoon). Set aside for now.
- Carefully roll the fillo sheets on a slightly damp kitchen towel. Cover the fillo with another slightly damp kitchen towel (this keeps the fillo sheets from breaking).
- Prepare an 11-inch tart pan with a removable bottom like this one. Lightly brush the pan with the olive oil and butter mixture.
- Assemble the fillo crust. Take two fillo sheets and arrange them in the bottom of the pan with short side against the sides of the pan. Brush with the olive oil and butter mixture. Lay 2 more fillo sheets across the top and brush with oil (rotated a half-turn in the opposite direction, so that the edges hang over the long side of the first sheet. You are trying to create a circle). Again brush generously with the olive oil and butter mixture. Repeat with the remaining fillo, laying 2 sheets at a time, and alternating the direction of the sheets as you place over the last 2 sheets. Brush the top layer with the olive oil and butter mixture.
- Carefully pull up the sides of the fillo. Whimsically fold the sides in to create edges.
- Now, spread the cheese filling evenly on top of the fillo crust and top with crushed pistachios.
- Place the tart pan on top of a larger sheet pan. Slide onto the middle rack of the heated oven. Bake in heated oven for 15 minutes or until the cheese filling melts and the fillo crust crisps up turning a beautiful golden brown. Remove from heat and set aside so that the cheese cools and sets completely.
- Now, simply sprinkle the torn basil leaves on top. Assemble the strawberries in circles until you run out.
- To serve, slice the strawberry tart into equal pieces (8 pieces or 16 smaller pieces); drizzle each piece with the balsamic reduction, if you like. Enjoy!
Step-By-Step for How to Make This Strawberry Tart:
Get things ready. Toss strawberries with sugar and place in colander. Make balsamic reduction (optional) by boiling balsamic vinegar with sugar, then simmer on medium-low for 20 mins. Blend/whip feta, goat cheese, olive oil and honey.
Set what you prepared aside. Roll fillo (phyllo) out carefully on one very slightly damp towel, cover with another slightly damp towel. Now make the crust. You need an 11-inch tart pan with a removable bottom (the best option for this tart).
Work using 2 sheets of fillo at a time. As you lay each pair of sheets down on lightly oiled tart pan, remember you are trying to make a circle. So start by laying the first two sheets vertically, for example, with the short end of the fillo facing you…the fillo will hang over the edges, of course. Brush generously with the oil and butter mixture, then rotate the pan a half-turn in the opposite direction, and add 2 more sheets. Again brush generously with the olive oil and butter mixture. Repeat until you have covered the tart pan with the crust.
Now, pull up the extra fillo that’s hanging over the edges. Do this carefully, but have fun! You can simply fold the fillo in to make neater tart edges, but I like to crunch them up whimsically to make this fun rose petal-like look. Brush the edges with more of the oil and butter mixture.
Add the cheese filling and spread evenly.
Sprinkle crushed pistachios on top.
Place the tart pan on top of a larger sheet pan (this makes it easier to pull out of the oven). Place in middle rack of a 350 degrees F heated oven. Bake for about 15 minutes, you’ll want to be watching carefully. Pull the tart out when the crust looks crispy and golden brown, the cheese will look melted.
Leave it for a few minutes until it’s cooled down…the cheese filling will set.
Sprinkle fresh basil and arrange the lightly-sugared strawberry slices in circles until you run out.
Totally optional, but I like to add a drizzle of balsamic reduction on top. Slice and serve at room temperature. Enjoy!
*This post is sponsored by The Fillo Factory, makers of quality, gourmet fillo dough. The Fillo Factory dough can be found in different sizes and in Organic White Wheat; Organic Spelt; and Organic Wheat. Vegan; no preservatives; no cholestrol; no trans fat. Available at grocery stores nationwide; click here to find a retailer near you. All opinions are my own. Thank you for supporting brands that make this site possible.