This Savory Apple Tart is an easy, flavorful dish with potatoes, beets, and apples on top of creamy whipped feta in a flaky phyllo crust. It’s sweet, it’s savory, and it’s calling your name.
One time in 7th grade we had an assignment to make a food from a different culture. And with my head over heels love for sweet things, I choose to make baklava. But as it turns out, you need a fair bit of patience if you’re setting out to make your own baklava, a virtue I do not possess. The result was a sticky, phyllo dough mess that ended in me swearing to never again make baklava.
And by association, I sort of swore off phyllo dough too. I mean not intentionally, but I never tried cooking with it again.
That is until a few months ago. We decided to make a big batch of spanakopitas. They were crispy and buttery and flaky and it made me realize that I need to hop back on the phyllo train (not the baklava train, never the bakalava train.)
So I set about working some phyllo into a fall inspired dish to share with you, and wound up with this Savory Apple Tart! It combines apples and veggies with creamy whipped feta in a flaky phyllo crust! Perfect for serving at Thanksgiving (or just as a fun and cozy fall dinner).
- 5 sheets phyllo dough thawed
- 2 Tbsp melted butter 30 g
- 1/2 cup feta cheese 75 g
- 1/2 cup ricotta cheese 120 g
- 1 clove garlic minced
- 1/4 tsp each salt and pepper
- 4 roasted beets*
- 1 sweet potato
- 1 all-purpose white potato
- 2 apples
- 1 sprig rosemary
- 2 sprigs thyme
- Prep Dough: Preheat oven to 400 degrees F (204 C). If working with frozen phyllo, allow 30 minutes or so to bring to room temperature. Once thawed, lightly grease a pie pan. Brush one side of each slice of phyllo with butter, then lay butter side-up in the pan. Lay sheets so that they cover the bottom and sides of the pan, with a little extra phyllo hanging over (they’ll overlap a bit, this is good!)
- Whipped Feta: To a food processor add feta, ricotta, garlic, salt, and pepper. Blitz until smooth and creamy.
- Assemble: Peel then thinly slice beets, potatoes, and apple. Spoon the whipped feta onto the phyllo, then lay in the veggies (either arranged nicely or all thrown in!) Gently crumble phyllo dough that is left on top to form a crinkled crust. Sprinkle rosemary and thyme leaves on top, then bake for 30 to 45 minutes, or until crust is golden brown and veggies are tender.