Fresh Vegetable Tart

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!

Veggie Phyllo Dough Tart


Phyllo dough from your grocers freezer

olive oil

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

parmasean cheese

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.


One Comment Add yours

  1. Looks lovely and deeeeelish.

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