Crispy Smoky Red Pepper & Onion Phyllo Tart with Zesty Dill Cream

Elevate your appetizer game with this show-stopping phyllo tart that's as delicious as it is beautiful. Layers of golden, crispy phyllo dough cradle a savory filling of smoky roasted red peppers and deeply caramelized onions. Finished with a bright, herbaceous whipped dill-chive cream cheese, this tart is perfect for entertaining or a delightful light meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 package (1 lb / 450g) phyllo dough, thawed
• 1/2 cup (113g) unsalted butter, melted
• 3 large red bell peppers, deseeded and sliced
• 1 large yellow onion, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 8 oz (226g) cream cheese, softened
• 1/4 cup sour cream (or plain Greek yogurt)
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh lemon juice
• Pinch of red pepper flakes (optional, for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Toss sliced red bell peppers and onions with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until peppers are tender and slightly charred, and onions are softened. Reduce oven temperature to 375°F (190°C) for tart baking.
2. While vegetables roast, prepare the dill-chive cream: In a medium bowl, combine softened cream cheese, sour cream, chopped dill, chopped chives, and lemon juice. Mix with an electric mixer or whisk until smooth and fluffy. Season with salt and pepper to taste.
3. Carefully unroll the thawed phyllo dough. Keep unused sheets covered with a damp kitchen towel to prevent drying. Lightly grease a 9x13 inch baking dish (or a 9-inch round tart pan).
4. Lay one sheet of phyllo dough in the dish, letting the excess hang over the sides. Brush lightly with melted butter. Repeat this process with 8-10 more sheets, overlapping slightly to cover the base, brushing each layer generously with butter.
5. Spread about half of the whipped dill-chive cream cheese mixture evenly over the layered phyllo base.
6. Evenly distribute the cooled smoky roasted red peppers and caramelized onions over the cream cheese layer.
7. Dollop the remaining whipped dill-chive cream cheese mixture over the vegetable layer.
8. Create the top layers: Lay another 8-10 sheets of phyllo dough over the filling, again brushing each sheet generously with melted butter. Trim any excessive overhang, leaving about a 1-inch border, then gently fold and scrunch the edges inward to create a rustic, decorative crust.
9. Bake for 20 minutes, or until the phyllo is golden brown and crispy. If edges brown too quickly, loosely tent with foil.
10. Let the tart cool for 5-10 minutes before slicing and serving. Garnish with a pinch of red pepper flakes and extra fresh dill/chives if desired.

Chef's Note

For extra crispiness and a beautiful golden finish, brush the top layer of phyllo with a little egg wash (1 egg whisked with 1 tbsp water) before baking. Don't be shy with the butter between phyllo sheets – it's key for that signature flaky texture!

Make-Ahead Tips

The roasted vegetables and whipped cream cheese can be prepared up to 2 days in advance and stored separately in the refrigerator. Assemble and bake the tart just before serving for the crispiest result.

Substitutions

For a quicker version, use a 12oz jar of drained and patted dry roasted red peppers instead of fresh. You can substitute an equal amount of goat cheese for cream cheese for a tangier flavor. Fresh thyme or oregano can replace dill/chives for a different herb profile.