Crispy Accordion-Fold Crinkle Phyllo Pizza Tart Tips, FAQ & printable recipe

Tips for success

For an extra level of flavor, you can brush the top of the phyllo waves with a tiny bit of olive oil or sprinkle them with grated Parmesan cheese before baking. This adds a savory crust that enhances the overall experience.

Ensure that you distribute the pepperoni slices evenly so that every slice of the tart gets a good amount of meat, providing a balanced flavor in every single bite you take.

If you prefer a more intense garlic flavor, you can gently sauté some minced fresh garlic in the butter before brushing it onto the phyllo sheets. This infuses the butter with garlic oils, which then permeates the entire pastry. Be careful not to burn the garlic in the butter, as that will introduce a bitter taste. Keep the heat low and only cook until the garlic is fragrant and soft.

Variations

• Mediterranean Veggie: Replace the pepperoni with chopped sun-dried tomatoes, sliced kalamata olives, and crumbled feta cheese. Add a teaspoon of dried oregano to the egg custard for a classic Mediterranean flavor profile that pairs beautifully with the crispy phyllo base.
• Spinach and Ricotta: Substitute the pepperoni with sautéed spinach that has been squeezed completely dry and dollops of fresh ricotta cheese. This variation creates a creamy, earthy tart that is lighter in flavor while maintaining that essential, satisfying accordion crunch.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended, as the phyllo layers lose their signature crunch after thawing and reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes until the pastry is crisp again.

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Because the crust is designed to be crispy, it will naturally soften as it absorbs moisture from the custard over time.

To maintain the best quality, avoid stacking slices on top of each other, as this can compress the delicate phyllo layers and destroy the unique texture that makes this dish so special.

You can assemble the tart up to the point of adding the custard a few hours before you plan to bake it. Keep the assembled, unbaked tart covered in the refrigerator. When you are ready to serve, prepare the egg custard fresh, pour it over the tart, and bake immediately. This ensures the phyllo remains as crisp as possible and does not become soggy from sitting in the liquid for too long.

Serving ideas

Serve this tart warm as a main dish alongside a crisp green salad with a sharp vinaigrette. The acidity of the dressing cuts through the richness of the butter and cheese, creating a distinct contrast in flavors.

The tart is also excellent for brunch when served with a side of roasted tomatoes or fresh fruit, offering a savory profile that is sure to please any guest who enjoys a sophisticated, crispy meal.

When serving, place the tart on a wooden board or a decorative platter to showcase the beautiful accordion waves. Use a sharp, serrated knife to cut it into wedges, pressing down gently to avoid crushing the top.

You can offer additional red pepper flakes on the side for those who prefer a spicier bite. The combination of textures makes this a memorable dish that stands out at any dining table.

Frequently asked questions

Recipe card

Crispy Accordion-Fold Crinkle Phyllo Pizza Tart

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 6

Ingredients

• 12 sheets phyllo pastry, thawed
• 1/2 cup unsalted butter, melted
• 2 cups mozzarella cheese, shredded
• 3 oz pepperoni slices
• 3 large eggs
• 1/2 cup heavy cream
• 1 tsp garlic powder
• fresh basil leaves, for serving
• red pepper flakes, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Brush each sheet of phyllo pastry with melted butter. Pleat each sheet into an accordion style and arrange them tightly inside a 9-inch baking pan. Ensure the sheets are packed closely together to create a wave-like structure throughout the pan.
2. Tuck the shredded mozzarella and pepperoni slices between the folds of the phyllo. In a separate bowl, whisk together the eggs, heavy cream, and garlic powder. Pour this custard mixture evenly over the entire tart. Bake in the preheated oven at 375°F (190°C) until the custard is set at 160°F (71°C) and the phyllo is golden brown and crisp.
3. Remove the tart from the oven and let it rest for 5 minutes. Scatter fresh basil leaves and red pepper flakes over the top before slicing and serving. The crust should remain shattered and crunchy while the interior remains savory.

Contains: gluten, eggs, milk

Food safety: This dish contains custard that may remain soft. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

14.5 g

Carbohydrates

28 g

Fat

26.5 g

Fiber

1.2 g

Sugar

2.1 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.