This savory vegetable tart consists of a crispy buttery pre-baked phyllo crust filled with a warm mixture of sauteed onions, garlic, mushrooms, bell peppers, and goat cheese. The tender vegetables combined with the goat cheese and seasoned with black pepper and thyme are killer good.
Phyllo dough and I have a rocky relationship. I usually have to sacrifice more than a few sheets just to get the amount I need for a recipe. Since this recipe called for only four sheets, I figured I was safe with a full package of sheets in the freezer. What I didn’t realize was that the dough was pretty dried out and pretty much shredded when I tried to unroll it.
So while the original recipe calls for draping eight lovely cooperative half sheets in the pan on an angle so that you have this sort of handkerchief overhang, I ended up piecing together about 50 (okay, that may be an exaggeration) small pieces of phyllo into the tart pan to patch together a crust. And guess what? The crust was just fine thank you very much. A perfect vehicle for this lovely vegetable filling.
This week the Tuesdays with Dorie group is baking this Summer Vegetable Tart from Baking with Julia.
This is definitely a dish I would make again. We had it as a side dish with a steak along with some braised carrots and leeks. It felt very elegant.
Summer Vegetable Tart Recipe
4 sheets (give or take) of phyllo
1/2 C melted butter
Black pepper, freshly ground
3 T olive oil
1 sweet onion, sliced
2 large cloves of garlic, minced
1/2 pound of white mushrooms, sliced
2 red bell peppers, sliced
1 tsp fresh thyme leaves
Salt and pepper to taste
4 ounces crumbled goat cheese
- Preheat the oven to 375 degrees F.
- Cut the four sheets of phyllo in half, and working one sheet at a time, brush with the melted butter and sprinkle with fresh pepper. Place the sheet into a 9 inch tart pan with a removable bottom that has been placed on a parchment lined baking sheet. Continue with each sheet, rotating the pan slightly each time, draping the ends over the rim of the tart pan in a handkerchief pattern. Or… you could just piece together a bunch of torn pieces of phyllo like I did, buttering each, and seasoning with freshly ground pepper.
- Bake until golden brown and crispy, about 7 to 12 minutes. As it is baking, you may have to reach in and press it down with a spatula if it puffs up. I had to do that a couple of times. Cool on the sheet pan on a rack.
- When the shell is cool, gently remove it from the tart pan and place it on a platter.
- In a large skillet, heat the olive oil over medium to high heat. Add the onion and garlic and cook, stirring often, until soft and somewhat translucent, but not browned.
- Add the mushrooms and peppers and cook, stirring, until the vegetables are cooked through.
- Add the thyme, salt, and pepper, and stir.
- Add the goat cheese, stir until heated but not melted, and immediately spoon the mixture into the tart shell. Spread with a spoon or spatula.
- Serve the same day the tart is made, either warm or at room temperature. The filling is good the next day on crackers.