Dessert

Savory Apple Tart with Flaky Phyllo Crust Recipe

ByLuna Ryder December 17, 2025December 17, 2025

Introduction

This Savory Apple Tart with Flaky Phyllo Crust combines the earthiness of root vegetables with the sweet brightness of apples, all wrapped in a buttery, crisp phyllo shell. Creamy cheeses and fresh herbs bring depth to this elegant yet approachable dish perfect for any occasion.

A white filo pastry tart is placed on crinkled white baking paper over a wooden cutting board on a white marbled surface. The tart has several flaky, golden-brown layers that rise around the edges, creating a rough, uneven rim. Inside the tart, thin slices of roasted vegetables are arranged loosely in one layer, showing a mix of deep red beet slices, golden sweet potato slices, and pale yellow potato slices, with a sprinkle of herbs on top. The background includes some green herb sprigs on the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 sheets Phyllo Dough
2 tablespoons Butter
1/2 cup Feta Cheese
1/2 cup Ricotta Cheese
1 clove Garlic
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
4 Beets
1 Sweet Potato
1 White Potato
2 Apples
1 sprig Fresh Rosemary
2 sprigs Fresh Thyme

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C). If using frozen phyllo dough, let it thaw at room temperature for about 30 minutes. Lightly grease a pie pan to prepare for assembling the tart.
Step 2: Brush one side of each phyllo sheet with melted butter. Layer the sheets in the prepared pan with the buttered side facing up, allowing them to overlap and hang slightly over the edges. This will create a flaky, sturdy crust.
Step 3: In a food processor, combine feta, ricotta, garlic, salt, and black pepper. Blend until smooth and creamy, then spread this cheese mixture over the prepared phyllo base.
Step 4: Peel and thinly slice the beets, sweet potato, white potato, and apples. Arrange these slices evenly over the cheese layer, either neatly or more rustic—both ways work beautifully.
Step 5: Crumble any remaining phyllo dough on top to form a textured, crinkled crust. Sprinkle with fresh rosemary and thyme. Bake for 30 to 45 minutes, or until the crust turns golden brown and the vegetables are tender when pierced with a fork.

Tips & Variations

For extra flavor, drizzle a little honey over the tart just before serving to balance the savory and sweet notes.
Feel free to swap in other root vegetables like parsnips or carrots depending on what’s in season.
Use a mix of fresh herbs such as sage or tarragon if you don’t have rosemary and thyme on hand.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm gently in a low oven to preserve the crispness of the phyllo crust. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

A round tart with crispy, golden-brown, flaky layers of phyllo dough forming the crust is placed on white parchment paper over a white marbled textured wooden board. Inside the tart, there are several thin, circular slices of root vegetables layered loosely in the center, showing vibrant colors like deep purple, orange, yellow, and white with visible texture. Some small green herb sprigs are placed nearby for decoration. The background is a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tart in advance?

Yes, you can assemble the tart ahead of time and keep it refrigerated for a few hours before baking. Just cover it well to prevent the phyllo from drying out.

What can I use if I don’t have phyllo dough?

Puff pastry is a good substitute, though it will result in a thicker, slightly different texture crust. Adjust baking time accordingly and watch for browning.