260 g SELECTED VARIETIES
Preheat oven to 325°F (170°C).
Brush each sheet of phyllo with melted butter and stack them. Cut in half lengthwise and crosswise to make 4 equal portions. Line 4 buttered large muffin tins or ramekins with dough.
In a frying pan over medium heat, pour remaining butter and cook mushrooms, onion, and zucchini until soft.
Divide cooked vegetables, tomatoes, Feta and Mozzarella among phyllo tart shells.
Beat eggs with milk and stir in pesto. Pepper to taste.
Divide egg mixture evenly among tart shells. Pinch tops together and bake about 20 minutes or until golden brown.
To make phyllo golden and shiny, brush top with melted butter before baking.
For a change of taste, try with Canadian Gruyère, Swiss, Emmental, Oka, Provolone or Cheddar.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.