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Teo's Tuscan Roasted Veggie Phyllo Tarts

Another wonderful staff recipe creation! Teo's tarts are delicious and versatile and feature Nelson Olive Oil Co Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic. Use the veggies of your choice, and get creative! Serve as an appetizer or as a side to a Greek inspired meal! Finish off with our Cayenne Fused Olive Oil if you like it SPICY!  Makes 12 tarts but there will be lots of filling left over so feel free to double the phyllo and feta to make 24!
Click image below for the video!
1/2 c NOOC Mild Evoo for brushing pastry (give or take) 
1 red onion, quartered and separated
3-4 cloves garlic
1 red pepper, seeded and cut into 1" slices
1 green pepper, seeded and cut into 1" slices
1/2 an eggplant, sliced into 1/2" rounds
1 small zucchini, sliced into 1/4" strips
1-2 portobello mushrooms (gills removed) 1/4" slices
1 tomato, diced (absorb excess liquid with paper towel)
1-2 tbsp fresh basil, finely chopped
1 c crumbled feta cheese
Salt & Pepper to taste
NOOC Cayenne Fused Olive Oil for drizzling (optional)
The Filling:  Preheat oven to 375F.  Toss all veggies with NOOC 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).  Remove from oven and return to bowl, add  NOOC 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.  
The Phyllo Pastry:  Thaw according to package instructions.  Lay 1 sheet down and brush with EVOO.  Lay a second sheet down and repeat.  Do this with 4-5 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.
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.
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!