Directions

1. Preheat oven to 375F.  Toss all veggies with Tuscan Herb Olive Oil in a large bowl until evenly coated (save the oily bowl!).  Spread in a single layer on a baking sheet and roast on middle rack for about 20 mins (until browning on the edges).

2. Remove from oven and return to bowl, add  Neapolitan Herb Balsamic  and toss to evenly coat.  Let cool enough to handle.  Finely chop all veggies and place in medium sized bowl.  Add tomatoes and basil, toss until well-combined. 

3. Thaw phyllo according to package instructions.  Lay 1 sheet down and brush with EVOO.  Lay a second sheet down and repeat.  Do this with 4 sheets of phyllo (multiple layers are necessary to make the shells sturdy and flaky).  Cut into 3 equal strips lengthwise, then each strip into 4 squares (the video shows 3, but 4 would work too and make for an even 12 for the muffin tin, they just won't fold up and over as much).  Press phyllo squares firmly into the bottom of each muffin compartment with the corners sticking out.

4. Spoon feta to fill bottom of each tart shell (about 1.5 tbsp) then do the same with the veggie filling, approximately to the edge of the tin (don't over-load them).  Roughly pinch all 4 corners into the centre.  Don't try to seal them together, you will still be able see the filling.

5. Bake at 375F for about 20 mins on middle rack of oven, until golden brown and crispy!  Drizzle with Cayenne Olive Oil if desired!  Cooled tarts can be stored in a sealed container in the fridge and easily reheated at 350F in the oven, toaster oven or air fryer!