Fresh Vegetable Tart
This is the time of year when the vegetables are plentiful. This is one way to use a lot in one dish. Use what ever you can find!
Phyllo dough from your grocers freezer
freshly cut vegetables, in thin slices: Tomatoes, summer squash, red onions, shallots, spinach, fresh mushrooms, kale, beet tops)
Optional: cooked chicken, hamburger or sausage
2 cups shredded cheese of your choice
fresh chives and other herbs (thyme, parsley, basil, oregano)
you can substitute dried Italian seasoning if you like
fresh cracked black pepper and salt
Preheat oven to 400 degrees
Taking thawed phyllo dough one piece at a time. spread olive oil with a pastry brush on each sheet and layer until you have about 7-8 sheets. Fold up edges so you have a crust.
Spread olive oil over entire top crust. Add meat (if desired) and layer vegetables in a single layer. Sprinkle with salt and fresh cracked pepper. Put in preheated oven about 15 minutes or until edges are golden brown and vegetables are warm. Take out of oven, sprinkle with Parmesan cheese then fresh herbs and other shredded cheese. Put back in oven, until cheese is melted. Let rest for 5 minutes, cut and serve.