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The filling was delicious, I used ground beef for the meat and of course followed the recipe. The tart turned out to be a bit of a mess though. While I was rolling it, it started breaking in a few places and it leaked all over the place while baking. I did the make ahead version and let it thaw on the counter for 15 minutes, but I had to bake it for an extra 10 minutes to get the phyllo to brown. I think it might have been better to use a couple more layers of phyllo or to make it into individual mini tarts. I did really like the flavor of the filling.

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Chef Jean August 22, 2008

I liked the flavors in this recipe and the ease of preparation--for this four stars. What I did not like was the ooziness/messiness of the final product. With only three sheets of phyllo, I found that the cheese mixture oozed out of the areas where I had scored the log. It may be better to use more phyllo sheets (maybe five) or to cut phyllo and put in muffin cups and prebake, then add the cheese and meat mixture. The tip for defrosting phyllo was spot on--thanks for the cooking tip as I have had "sticky" phyllo sheets in the past. Overall, good taste but messy.

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westtextazzy August 22, 2008
Savory Luncheon Tart