Vegetable Phyllo Tarts

Ingredients

• • 4 tbsp olive oil

  • 2 cups finely chopped vegetables (leeks, broccolini, asparagus)

  • 1/2 cup shredded cheddar cheese

  • 3 tsp fresh chopped tarragon

  • 1/2 cup milk

  • 6 large eggs

  • 1 tbsp prepared mustard

  • 1 tbsp honey

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 12 sheets thawed phyllo pastry

Preparation

• 1. Preheat oven to 350 degrees Fahrenheit.

  2. Grease 2 12-cup muffin tins.

  3. Toss chopped vegetables with cheese and tarragon and set aside.

  4. Whisk milk with eggs, mustard, honey, salt and pepper and set aside.

  5. Lay out phyllo sheets and cut into 12 even squares (usually 4x3).

  6. layer 6 squares together, brushing a thin amount of olive oil between each layer.

  7. Place the layered squares into the muffin cups, pressing the bottoms into the cups, creating a flower shape. Do this for all 24 cups.

  8. Bake the empty cups for 10 minutes.

  9. Place equal amounts of vegetable filling in each cup (you may need to pop any pastry bubbles that have filled the cup).

  10. Place equal amounts of the egg mixture over vegetables (make sure not to overflow the cups, and try not to get the egg on the outside of the cups.

  11. Bake for 20 minutes. Should be easy to remove, use a knife for difficult ones. Serve warm.