Photo of Veggie phyllo tart by WW

Veggie phyllo tart

Total Time
35 min
20 min
15 min
The phyllo crust forms such a beautiful frame for this gorgeous tart. This veggie combo suggested here tastes great, but you can easily mix it up. Replace the zucchini with another variety, or even a mix of other summer squash such as pattypan or crookneck, and try raw red, orange, or yellow bell pepper strips or snap peas instead of the asparagus.


Cooking spray

16 spray(s)

Phyllo dough

7 oz, 8 large sheets (14 by 18 inches each) or 16 small sheets (9 by 14 inches each)

Uncooked asparagus

5 oz


1 medium, coarsely chopped

Uncooked scallion(s)

4 medium, coarsely chopped

Cherry tomatoes

8 medium

Raw egg(s)

1 large

Low fat crème frâiche

3½ oz

Dried oregano

1 tsp(s), or mixed Italian herbs

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Fresh basil

2 tbsp(s)


cup(s), 2 tbsp


  1. Preheat oven to 425°F. Coat large baking sheet with nonstick spray. Arrange 2 large sheets of phyllo (or 4 small sheets of phyllo) on baking sheet, overlapping in center and allowing ends to hang over sides. Repeat with 2 more large sheets of phyllo (or 4 small sheets) and spray with nonstick spray. Repeat, building layers with remaining phyllo and nonstick spray to make total of 4 layers. Scrunch up edges of phyllo to form a rim and to fit pan. Bake phyllo until golden, 3 to 4 minutes.
  2. Meanwhile, in food processor, pulse zucchini and scallions until finely chopped. Halve tomatoes. In small bowl, beat egg, crème fraîche, and herbs. Season with salt and black pepper.
  3. Pour egg mixture over phyllo. Scatter zucchini, scallions, asparagus, and tomatoes on top of egg mixture. Bake tart until egg mixture is set, 10 to 12 minutes.
  4. Let tart cool slightly. Cut into quarters. Serve warm or cold and top with basil and arugula leaves.
  5. Serving size: 1 piece


Be sure to keep the phyllo pastry covered with plastic wrap as you work to prevent it from drying out.