Roasted Vegetable Tart With Phyllo Dough

  • Difficulty: Medium
  • 50 minutes
  • 6 servings
Roasted Vegetable Tart with Phyllo Dough

We filled this vegetarian tart with A LOT of vegetables. Read the ingredient list and see for yourself. Only this time, we’ve substituted the classical dough with phyllo pastry. You should too, and you’ll not be sorry. Follow the steps and in 50 minutes you’ll be all set.

Ingredients Needed for Roasted Vegetable Tart With Phyllo Dough

1 zucchini, sliced
1 eggplant, sliced
1 red bell pepper, cut into sticks
1 red onion, quartered
2 carrots, cut into sticks
4 cherry tomatoes
thyme sprigs
8 ounces phyllo pastry
3 tablespoons melted butter
2 tablespoons tomato sauce
fresh basil
3 garlic cloves, crushed

How to Cook Roasted Vegetable Tart With Phyllo Dough

  1. Line a baking tray with parchment paper. Add the zucchini, eggplant, bell pepper, onion, carrots, and cherry tomatoes. Top everything with thyme sprigs.
  2. Bake for 15 minutes at 360⁰F/180⁰C.
  3. Line a tart pan with the phyllo pastry sheets and trim them. Coat with 2 tablespoons of melted butter and then with the tomato sauce.
  4. Transfer the roasted veggies into the tart pan. Garnish with basil leaves.
  5. Mix the crushed garlic and the remaining tablespoon of melted butter in a small bowl. Coat the top of the tart filling.
  6. Bake for 25 minutes at 360⁰F/180⁰C.

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