It’s been a mixed weather bag around here in the north country. We’ve had some extreme hot weather, violent thunder storms, chilly nights, muggy nights, and gentle rains. But the long daylight hours have also fed the gardens with sunshine as well, and everything is blooming and growing like crazy. I should have my first cherry tomatoes soon, and some summer squash babies are almost begging to be picked. I’ve harvested Swiss chard, lettuces, some fennel, strawberries and lots of delightful herbs. Oh, a lot of weeds, too, but that’s another story. It’s definitely been a year when one needs one’s garden hat at all times, either to block the sun, deter the bees, or keep the drizzle off the eyeglasses.
Busy time of year
We’ve all been busy with other things as well as we dance around the cloudbursts and near 100-degree tempertures. In addition to Father’s Day, our granddaughter stayed with us for the better part of a week while her parents went to a concert, we had a 70th birthday party for my husband, and Fathers Day gathering. Several other house guests have visited, to our delight, with a wine tasting and a garden party (massive downpour towards the end) at a local museum thrown in to keep things interesting. We even had a power outage just before I started cooking for a solstice dinner party of seven! It’s that time of year where we try to squeeze in as much as possible. We eat outside unless there is a driving rain, and planned at least one garden party of our own. After all, we have to give the roses their chance to shine.
Let’s play with our food
I’ve been playing around with phyllo dough again lately, one of my favorite toys. Some refer to it a filo or fillo dough, paper-thin sheets of simple pastry that are layered together with butter or oil to make a flakey crust. I have never made it from scratch myself, but it is on the list of recipes to try. In the meantime, the freezer section always has a nice stock. Just take it out the day before you are using and let it thaw in the refrigerator.
Imagining a tart to celebrate all the flowers and herbs in the garden gave me a starting point for a new dish for the party. At first, I was just going to make a tart and sprinkle on the petals and herbs. But, I’ve always loved the looks of little translucent, lightly veiled summer rolls with visible herbs or shrimp. You get a peek at what’s inside which jump-starts the imagination and the salivary glands. It took a bit of experimentation, but I finally hit on the right thickness of phyllo to allow for the same type of illusion (and still hold together), this time with colorful edible flower petals and tender leaves of favorite herbs.
Check first, then feast
Always check before using any flower in a dish, you want to make sure it really is edible! I’ve included a list of common ones at the end. Another note, taste first. Edible does not always mean palatable, and some flowers can be bitter or simply not to your taste. Some have a surprising depth of flavor, especially herbs. If you’ve ever tasted a fennel flower, you know what I mean. An explosion of flavor in a tiny petal.
Flavorful filling
For the filling, I used a plain chèvre that I mixed with a hot red pepper jelly. The jelly definitely had some heat, but that was toned down considerably by the cheese. If you want more heat, just add a few crushed red pepper flakes. Combined, the sweet, tangy, warm, and pungent flavors worked great together. Add the liveliness of the herbs and crunch of the pastry, and the result was loved by all, especially if they got a bite with mint.
A little of this and that
As long as you don’t go overboard with them, the flavor of the flowers is not overwhelming, they add the beauty and delight, but the herbs definitely shine.
A fun dish to make
They look fussy, but are really quite fun and simple to make. You can swap out any favorite cheese that melts nicely, such as cream cheese, and use whatever herbs you like, the same with the herbs. I made one tart with just lavender and tarragon and it was delicious. The lavender, mint, and marigold petals combo, with a few roses sprinkled in, was everyone’s favorite.
Time for a party
So, make a batch, have a little garden party, even if it is just on your deck for one or two. Don’t forget your pretty hat. You’ll probably need it this year.
Garden Party Flower and Herb Phyllo Tarts
- 6 ounces Vermont chèvre, or other of choice
- 3 tbsp. hot pepper jelly
- Extra virgin olive oil
- 8 sheets whole wheat or regular phyllo dough
- Edible flowers and herbs of choice
This works best if you have a little spray pump for the olive oil. It is gentler on the leaves of the dough than brushing, but you can gently brush the oil on if you like.
Bring the chèvre and jelly to room temperature and when soft, mix well until smooth and creamy. Season with salt and pepper. If the chèvre is really stiff, loosen with a bit of milk or yoghurt. You want this to be a soft spread so you don’t tear the phyllo.
Assemble the petals and herbs you want to use. If using something like mint, choose the smaller leaves. Remove the lavender from the stalks, if using, and choose the smallest rose and flower petals.
Open the phyllo and place on the counter under a towel to keep it from drying out. Remove one leaf, cover the rest, and spray with the oil. Repeat until you have six leaves joined, but don’t spray the last one.
Spread the softened cheese over the entire surface, then sprinkle with herbs and petals, giving a final seasoning of salt and pepper.
Top with a layer of phyllo, spray with oil, and add the last layer, so just two for the top. Give everything a gentle press to join, but not too hard. Gently cut into the desired size with a sharp knife and ruler. I made most of mine 3” by 3” and a few smaller. Two-inch squares are pretty versatile for a party.
Heat a large skillet over medium, spray with oil, and add the squares a few at a time, starting with presentation side down. Let cook for about 45 seconds and check. You want them to be just starting to brown. Turn over, and cook for another minute and a half or so to firm up the bottom.
Place on toweling to absorb extra moisture, then let set on a cooling rack to firm up. As they sit, the flowers will be more pronounced, like magic. Add a bit more oil to the pan before each batch.
Once cool, plate, maybe with a few more edible flowers!
Edible flowers
Never assume a flower is edible if you don’t know, some can make you sick, like nicotiana, really sick.
But if it is safe, taste and determine if it is something you like. Some of the flavors are surprisingly delicious. Start with a little, and add more if you want. Herb blossoms often taste like an intense form of the actual herb, like fennel.
Luscious flowers that are edible:
- Daisy
- Nasturtium
- Marigold
- Calendula
- Pansy
- Roses
- Violets
- Borage
- Fennel
- Chamomile
- Mint
- Basil
- Chives
- Lavender
- Mint
- Mustard
- Dill
- Parsley
- Arugula
- Hyssop
- Oregano
- Marjoram
- Sage
- Thyme
- Bean blossoms
If you are not sure, simply look up the flower or herb and it’s pretty easy to find out if it is edible. Many preserve nicely as well, either dried or freezing. I love to preserve chive blossoms in vinegar, it’s so pretty and tastes beautifully of spring.
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Look pretty and I bet they taste yummy.
Thank you! They were really delicious!
Thankyou, Dorothy, for your update on the summer events, and the beautiful garden!
Joanna
We do try to cram in as much as possible while the weather is warm and the days are long!
You are right, Dorothy!
Joanna
🥰
Oh, my! Those look utterly delicious. I have lots of herbs in my little beds, but lately, it seems, I have become moderately lactose intolerant. (I read this happens to over 60% of adults as they age.) I can still eat yogurt and hard cheeses. Anyway, I was wondering if you had any ideas for a dairy-free version.
I have developed a sensitivity too, especially to cream cheese and mozzarella. I can eat non-fat yoghurt and just a bit of really hard cheeses, and goat and feta don’t seem to bother me in moderation.
You could try some smoked vegan provolone. It melts nicely and would add a lovely smoky flavor. I’ve found the vegan cream cheeses that I’ve tried just sort of liquify when heated, so that’s probably not an option. Let me know if you have any luck!
Thanks for another great food idea, Dorothy! You are so unbelievable creative. What also can be seen on your garden. Please enjoy a beautiful week! Best wishes, Michael
Thank you so much Michael!! I do love to experiment!
I don’t know which I love more—your highly successful phyllo adventure or the photos and video of your garden.
Thank you Angela! My garden gives me great peace.
And a sore back on occasion, but that’s all right. The birds love it too!
OK, this is just too pretty for words! I’ve had laminated pasta with herbs or flowers on my bucket list forever. Never occurred to me that phyllo would be even prettier. Just gorgeous, Dot!!! 🤩
Thanks darlin’! This one is both about the pretty and the really delightful flavors!
Pretty AND delicious! What more do you want …
Not much in my book! Thank you!
Lovely idea. Here we had hail, flat and nickel sized. It didn’t seem to damage the plants much. Our blueberries are abundant a week or so early and a volunteer cosmos from last year just bloomed! Crazy summer for sure.
Oh! Haven’t seen blueberries yet, but I know they are on the way!
Ours have come on like gang busters. Definitely early.
Buttery pastry with fresh herbs sounds like a divine appetizer. I think I could fill up on that alone…..with a glass of wine, I might add. 🍷🍃🌱🌿
A crisp white was enjoyed by most!
Those look absolutely beautiful and delicious at the same time! Thank you so much for sharing your garden. It is truly lovely, and I really like your fence. I can’t wait to hear more about your figs because we planted one last year, and we were thrilled it made it through the winter.
I can’t wait to see how it turns out too! Never grew them before.
The garden is very much a work in progress!
It has finally cooled down a bit. The heat was so intense that it took your breath away. I’ve always been curious about cooking with flowers so the grill list will come in very handy. It’s so exciting to get figs. I’d like to use the fig leafs to put cheese on on a charcuterie platter. Stay cool, my friend.
Yes! The fig leaves are the bonus!
oh my god these are beautiful!!! I hope everyone appreciated the work.
Thank you! And, yes! They were definitely the hit of the party, with nods all around and not a crumb left. I will definitely make these again.
Beautiful and tasty – can’t ask for more in one little bite! 🙂
Thanks Ronit! These are a pleasure all around!
I love how colorful these tarts are! They look like a celebration in themselves! 😀
Thank you Nancy! They made the day festive!
Just beautiful! Now I can pretend that I can make food pretty as well as delicious. Thanks for the tip on how to put this together. Looks incredible.
Thank you! Pretty and delicious for sure, and not that difficult! Don’t worry, I’ll save you a square!
These look like so much fun to make! Bet they taste good too!
Thanks Jan! They were a lot of fun to make, and I can’t wait to make them again, changing things up, of course. My husband doesn’t care for the edible flowers thing usually, but he absolutely loved these!
Such a creative and pretty recipe! They sound wonderful~ your garden is lovely!
Jenna
Thank you Jenna! We were delighted how these turned out.
So lovely and a great idea!
Thank you so much June! They were such fun to make.
What a treat these must have been! And so beautiful. Perfect for a garden party or an afternoon tea. I bet they were a showstopper!
I enjoyed seeing your pictures of your gardens. Oh, and a fig tree! How wonderful!
I am sorry I am late to the garden party but I have been catching up on house and yard tasks after the baby shower!
Have a great weekend!
Thank you Nancy! I’ll make sure you’ll get here first the next garden party!
I must come back to wish your husband a Happy Birthday! 🥳
Ah, thank you! It was a fun party.
How creative and fun these tarts look! And your party looks like beautiful with green pastures all around
Thank you! Yes, the pastures are lovely, very serene and full of wildlife.
Hi, Dorothy – I have recently been playing around with prepared pastry sheets as well. Your tarts look delicious. I woud love to give them a try!
I think you’ll have lots of fun with it!
These crackers are stunning, Dorothy. I work with Phyllo, and I have herbs and edible flowers in my garden but haven’t ever thought of combining them like this. You are amazingly clever!
Thank you! You never know when inspiration will strike!
You have surpassed yourself. Truly a labour of love! So impressed. Really like to taste one! 🙂
Thank you! They were actually quite easy and fun to make!
Fancy!
Yes, indeed they are!
Katherine Mansfield’s Short Story, The Garden Party would be a story better told with servings of your unique herbal tarts. 😋
That is an amazing short story, and yes the little tarts would be at home there.
What a fun recipe! And, the finished product makes such a nice presentation. It really makes me want to try cooking with flowers.
It was fun to make and really tasty!
I have never thought to try to fry phyllo before. I’ve always baked it when I’ve played around with it. Thanks for the idea!
Love your garden, Dorothy; Buddha adds to the serenity! 💖 So beautiful.
I’m thinking of making these little fun packages for the great grandchildren – of which I have currently only one, however, I’m sure there’s more to come. Children, of all ages, would love these. They are so colourful…
These are so pretty!
Happy birthday to your husband! Not even the rain could ruin such a great party and celebration! What a lovely idea! It looks so pretty! Almost too pretty to eat 😁
Thank you! Almost too good looking to eat, but not quite!
I love your Buddha, like an old friend, he has traveled far with you! What an incredible garden, yard, from the colors to the statues. Wow. No wonder you work miracles in the kitchen. Thanks again for your charming inspiration. I’m going to trash my entire yard and start over. Hugs, C
Ah, don’t do that! I should have done that here though. When we bought the house, there were just a few bits here and there and I’ve worked around them rather than start from scratch. I didn’t want to disturb the lupine or daylilies, and I have spent way too much time battling weeds because the house was empty for two years. But it is coming together now. The lady fountain has also traveled with us to three homes, and she is not easy to move!
We’ve had crazy variable weather here too Dorothy. Heat, then thunderstorm, then windy and cold. I shall have to pick up some phyllo pastry to have on hand to experiment with your recipe idea – thanks for the inspiration!
Crazy days indeed!
Have fun with the phyllo!
If anyone can make food look this good it’s you! How clever you are and I wanted to grab one off the screen when I saw them. Your yard is beautiful!
Thank you Diane! It is coming along, still a work in progress.
amazing !
Thanks! They are lots of fun!