Savory Luncheon Tart

READY IN: 40mins
Recipe by puppitypup

Quick to put together, plus you can make it ahead for easy entertaining. The recipe works with every leftover meat I’ve tried including roast beef, pork chops, Italian sausage and even taco meat! Created for RSC No. 12

Top Review by Chef Jean

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.

Ingredients Nutrition


  1. TIP: To thaw phyllo, place box in refrigerator for 24 hours. (If you thaw at room temperature the sheets will stick together.) Unused phyllo can be refrozen by wrapping tightly in plastic wrap, then with foil. Place in original box and put in freezer.
  2. TART: Preheat oven to 375 degrees.
  3. Chop up leftover meat and mix with jam and cherries. Heat in microwave for 2 minutes, set aside.
  4. In separate bowl, mix mascarpone, cheese, egg white, green onions, and pepper. Include salt if desired. Set aside.
  5. Unfold phyllo and place damp paper towel over sheets. Place one sheet of phyllo on cookie sheet and spray with cooking spray. Place second sheet of phyllo over first and spray with cooking spray, repeat with third sheet.
  6. Spread cream cheese mixture along one end of dough leaving a 2" margin. Spread meat over the cream cheese leaving the same margin.
  7. Fold sides in over filling, then roll to make a log. Spray log with cooking spray and lightly score into triangles. Log should be slightly flattened.
  8. Repeat for second log.
  9. TO MAKE AHEAD: Wrap scored log tightly in saran wrap and place in freezer baggie. Remove from freezer 15 minutes before baking.
  10. BAKE: 20-25 minutes or until lightly browned. Remove from oven, cool slightly and using a serrated knife, cut into triangles.

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