Thursday, February 25, 2010

roasted vegetable tart

After making the apple turnovers, I had opened my refrigerator door several times to find a box of half-used Phyllo dough staring at me.  What to do?  More apple turnovers?  They were certainly excellent, but I was feeling a little more adventurous than that.  And what is more adventurous than a vegetable?

Ha...okay, there are probably a lot of things more adventurous than a vegetable.  Especially the way we generally prepare and serve vegetables.  If you are like me, your vegetable portion with dinner tends to come from a can or a bag.  If it is fresh, it's generally steamed or boiled.  Not horribly adventurous.

But let's change that!  Let's be adventurous with our vegetables!  And let's bring Phyllo dough along on the adventure!  Are you with me????

Good.  Glad we got that settled.

So here are my adventurous veggies for today (you might decide to be adventurous with others...the dish will still work) - eggplant, zucchini, red pepper, and tomato.  If you know my husband and me, you know that this actually is being pretty adventurous.  We aren't generally eggplant eaters and we tend to avoid fresh tomato like the plague.  Yay for adventure!

The first thing I did was peel, slice up, and sprinkle salt on my eggplant.  Then I let it sit for about 30 minutes.  I think this is called "sweating" the eggplant.  I'm guessing it helps get some of the moisture out.  I'm not sure if it's really a necessary step, but doing it makes me feel like a more "official" cook.  Anyway, if you choose to feel "official" too, make sure that you rinse the excess salt off after a half hour or so.

Then, chop up your eggplant...

...and slice up your other veggies...

Mix everything together in a bowl with a tablespoon or two of olive oil, two heaping teaspoons of minced garlic, and a few shakes each of salt, pepper, and basil.  Then lay your veggies out on a baking sheet coated in foil.

Put your veggies in an oven that has been preheated to 450 degrees and roast for about 25 to 30 minutes, or until they are tender and most of the moisture is gone.  It's a great idea to stir them around every 10 minutes or so to keep them from sticking and keep them roasting evenly.

When they are done roasting, they should look like this...

Once your veggies are nice and roasted, it's time to put your tart together.  That means resisting the urge to eat the veggies right out of the pan (and they'll smell so good you'll want to).

For the tart, you'll need Phyllo dough, cooking spray, and a pie dish of sorts.  I used a rather deep one, but a more shallow one would have worked fine as well.  Just use what you've got.

This part is so easy...spray the dish with cooking spray, and lay a sheet of dough down.

Then spray the dough with cooking spray and lay another sheet of dough down.  You'll want to rotate your dough a little each time so that you cover the sides of your dish.  Like this...

Keep spraying and laying and spraying and laying until you have a stack of dough about 10-12 sheets thick (or until you run out).  Don't worry about dough tearing or things not looking's not supposed to.

Then spoon your veggies in...

...fold the sides of the dough in...

...and pop it in the oven.  Cook at 350 degrees for about 25 minutes, or until the crust has browned.

Look at that!  So easy and yet so delicious!  You can completely remove your tart from the pie dish to serve if you like (it shouldn't fall apart), or just slice it up from the dish.  Either way, serve it like pie.

I think that's why my husband liked it so much...he loves pie. 

Roasted Vegetable Tart

10-12 sheets Phyllo dough
1 eggplant
1 sweet pepper, julienned
2 medium zucchini, sliced
1-3 tomatoes, sliced
1 T. olive oil
2 t. minced garlic
salt, pepper, and basil to taste

Slice eggplant and sprinkle with salt.  Let sit for 30 minutes and then quickly rinse salt off.  Chop into 1-inch pieces.  Combine with other vegetables in a bowl and toss with olive oil, garlic, salt, pepper, and basil.  Place in single layer on cookie sheet covered in foil; roast in oven at 450 degrees for 25-30 minutes (until tender and moisture is gone), stirring often.

For crust, spray pie dish with cooking spray and lay a sheet of Phyllo dough inside.  Spray dough and top with another sheet of dough, rotating slightly to cover the sides of the dish.  Continue until your crust is 10-12 sheets of dough thick.  Spoon roasted vegetables inside and fold over sides of crust.  Bake at 350 degrees for 25 minutes or until crust has browned.  Serves 6.

Nutrition: 155 cal, 5g fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 550mg sodium, 26g carbs, 5g fiber, 4g sugar, 4g protein, 23% vit. A, 81% vit. C, 2% calcium, 9% iron.


  1. Isn't it beautiful! By the way, sweating the eggplant also removes some of the bitterness, so you did the right thing by being "official"!
    xoxo Pattie

  2. This looks wonderful! I too have 1/2 box of Phyllo shells in the freezer. I am so going to try this recipe...thanks for sharing!

  3. Thanks Pattie! I knew there had to be some reason for sweating it!

  4. What a beautiful dish. Thanks for sharing!

  5. If I make one more dish with eggplant this month, my husband is liable to divorce me. Maybe March....this looks fabulous.

  6. Looks AMAZING! Wonderful recipe!

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  8. Oh wonderful with the roasted veggies!

  9. That looks delicious… I'm not a big veggie lover either but I love phyllo dough and the combination looks yummy!

  10. Yum, that looks delicious! I love this combination of vegetables roasted and put on top of pizza, so I am sure I would love this! Thank you for stopping by my blog!

    Living A Bona Fide Life

  11. Yum! This looks so good! I've never cooked with phyllo dough before, but maybe it's time to try!

  12. Yes! We were hoping you'd link up this recipe today,'s one of our favorites from your blog. Looks really delicious and what a great all-purpose veggie recipe! Thanks. :)


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