Cheesy Strawberry Phyllo Tart


  • 2 cups crumbled feta cheese
  • 1/2 cup crumbled goat cheese
  • 1/3 cup brick-style cream cheese, softened
  • 2 tbsp granulated sugar
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped stemmed fresh thyme
  • 1/4 cup melted butter, divided
  • 4 sheets phyllo pastry
  • 3 tbsp chopped toasted pistachios
  • 2 cups sliced Foxy Strawberries
  • 2 tbsp balsamic reduction
  • 2 tbsp torn fresh basil leaves


  1. Preheat oven to 400°F.
  2. To food processor, add feta cheese, goat cheese, cream cheese, sugar and 1 tbsp water. Blend until smooth and combined. Fold in chives, parsley and thyme.
  3. Brush one-quarter of the butter onto 8-inch square baking dish.
  4. Arrange 1 phyllo pastry sheet in baking dish, pressing into edges and overhanging sides. Brush more butter evenly over pastry. Repeat with remaining phyllo pastry sheets and more butter.
  5. Transfer feta mixture to baking dish and smooth top. Sprinkle with pistachios. Fold phyllo overhang over filling to cover feta mixture. Brush with remaining butter.
  6. Bake for 25 to 30 minutes or until pastry is golden and crispy. Let cool slightly and remove carefully from baking dish.
  7. Arrange sliced strawberries overtop. Drizzle with balsamic reduction and garnish with basil before serving.

Tip: For a milder flavor, substitute goat cheese with ricotta, if desired.