Add the vegetable mixture to the phyllo-lined skillet, and fold the edges over of the filling, leaving the center exposed.

While this leftover phyllo tart shell makes for delicious dessert tarts, it is also perfect to use as an easy pie crust for ...

And yes, I made them for the event and they were a hit. The creation of these mini tart shells, made from phyllo dough, was ...

Phyllo shells are our friends ... and behold, a tiny chocolate tart. You can top this dessert with berries, canned whipped cream, a pecan and drizzle of caramel, or sparkly flaked sea salt ...

Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking. To prebake the shell, preheat the oven to 180°C and transfer the tart shell directly ...

If you’d like, remove the stems from a few fresh bay leaves and grind them in a spice grinder or food processor, then rub them through a fine sieve and sprinkle the top of the pie with the dust.

Wylie Dufresne takes store-bought puff pastry to the next level with these savory shiitake mushroom tarts. A cashew spread ... store-bought puff pastry shells with a creamy cashew spread and ...

No Halloween party is complete without a snackable appetizer spread filled with lots of finger foods and other yummy munchies ...

Discover two delightful tart recipes from Sibaya Casino & Entertainment Kingdom Executive Sous Chef Zakhele Ndlozi, perfect ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

Prick the bottom all over with a fork. Line the tart shells with parchment paper and then baking weights or dried beans and blind-bake the shells for about 10 minutes. Remove the weights or foil ...