These crisp phyllo tartlets with smoked chicken and delicate peach mayo are bright, juicy, and remarkably simple. The sweetness of ripe peaches plays beautifully against the smoky chicken, while a light dressing of mayonnaise and yogurt keeps everything balanced and velvety. Ready in just 35 minutes, they’re ideal for a buffet, picnic, or relaxed family brunch.
Ingredients
- Phyllo dough — 8 sheets
- Olive oil — 2 tbsp, for brushing
- Smoked chicken breast — 250g (9 oz)
- Peaches — 2 ripe
- Mayonnaise — 120g (1/2 cup)
- Greek yogurt — 60g (1/4 cup)
- Dijon mustard — 1 tsp
- Lemon juice — 1 tbsp
- Honey — 1 tsp
- Green onions — 2 tbsp, finely chopped
- Celery stalk — 1, finely chopped, optional
- Salt — 1/2 tsp, or to taste
- Ground black pepper — 1/4 tsp
Step-by-Step Recipe
- Preheat the oven to 190°C (374°F). Lightly brush a muffin tin with olive oil.
- Keep the phyllo sheets under a damp towel. Brush one sheet with oil, top with a second sheet, and brush again. Repeat to make a 4-layer stack; make a second stack the same way.
- Cut each 4-layer stack into squares about 10–12 cm (4–5 in) wide. Press the squares into the muffin cups to form little shells; prick the base lightly with a fork and brush the edges with oil.
- Bake for 10–12 minutes, until golden and crisp. Let the tartlet shells cool on a wire rack.
- For the filling, dice the smoked chicken and peaches into small cubes. Finely chop the green onions and, if using, the celery.
- Stir together the mayonnaise, yogurt, Dijon mustard, lemon juice, and honey. Season with salt and pepper, then taste and adjust.
- Fold the dressing together with the chicken, peaches, and herbs. Mix well and chill for 10 minutes so the flavors can meld.
- Fill the crisp shells with the mixture, finish with a little green onion, and serve right away.
Nutrition per Serving
| Item | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 7 g |
| Fat | 7 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 260 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- No peaches? Use nectarines or mango. Canned peaches work too: drain well and pat dry thoroughly.
- Smoked chicken can be swapped for roast chicken or grilled chicken; add a pinch of smoked paprika for extra depth.
- For the crispiest shells, fill them just before serving. The shells can be baked 1–2 days ahead and stored in an airtight container.
- For a little heat, add a pinch of chili flakes or a touch of horseradish to the dressing.
- For a lighter version, use more yogurt and less mayonnaise, adjusting the salt and acidity to taste.
FAQ
Can I use canned peaches?
Yes. Drain the syrup, pat the peach slices dry with paper towels, and dice them. This helps keep the tartlet shells crisp.
Can I make this appetizer ahead?
Yes. Bake the shells in advance and store them in an airtight container at room temperature for up to 2 days. Keep the filling refrigerated for up to 1 day. Assemble just before serving.
What can I use instead of phyllo dough?
Ready-made shortcrust tart shells, wafer tart shells, thin flatbread crisped briefly in the oven, or puff pastry baked in muffin tins until golden will all work.