|The lovely Summer Vegetable Tart|
Start by layering the phyllo into your tart pan, brushing each sheet with melted butter and sprinkling with black pepper. As you layer, press the sheets into the tart pan and up the sides of the pan, leaving a corner overhang. Rotate the pan as you layer, producing a pattern of jagged triangles. My problem came while this baked. The cookbook clearly states "watch while baking because it could puff"…it should say it will puff! I wasn’t watching very closely and, when I finally did peek, it was puffed up. I used my spatula and pushed it down, but it had already started to crisp up, and the top layer cracked. All in all it came out pretty well.
Heat your olive oil in pan, then add onion and garlic and cook till softened and translucent. Then add your mushrooms and peppers. Cook until tender. Add the crumbled goat cheese and give it a quick stir. You don’t want to melt the cheese. Season with thyme, salt and pepper and pour into the baked shell. Serve this tart warm or at room temperature.
You will love this tart! I served mine with some grilled salmon for dinner. It was luscious! Will definitely be making it again. This filling would be great in any baked pie shell, although I really enjoyed the phyllo crust. I could also see adding some other veggies to the pan.
Happy Tuesday everyone!
If you would like to see how others in the group did with this recipe, check it out on Tuesdays with Dorie’s webpage. The recipe is from the book Baking with Julia and was contributed by Gale Gand.
|The phyllo lined tart pan ready for the oven|
|It was quite easy to put together|
|And it looks pretty impressive|
|It went so well with my grilled salmon|
SUMMER VEGETABLE TART RECIPE
adapted from Baking With Julia recipe by Gale Gand
4 sheets of phyllo (I used more)
1/2 C melted butter
freshly ground black pepper
3 T olive oil
1 sweet onion, sliced (I used shallots)
2 large cloves of garlic, minced
1/2 pound of mushrooms, sliced
2 red bell peppers, sliced
1 tsp fresh thyme leaves
Salt and pepper to taste
1 cup crumbled goat cheese (I used a 4 oz. log and it was enough)
Preheat the oven to 375 degrees F.
Cut the four sheets of phyllo in half, they should measure about 8½ X 13 inches. Working one sheet at a time, brush with the melted butter, then sprinkle with fresh pepper. Place the sheets 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, allowing the edges to hang over the pan, creating a jagged triangle. Making sure to butter and season each sheet.
Bake until golden brown and crispy, about 7 to 12 minutes. Make sure you check…so that if it starts to puff, you can push it down gently with a spatula.
Cool on the sheet pan on a rack.
The shell can be made a few hours ahead and left at room temperature.
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 spatula.
Serve the same day the tart is made, either warm or at room temperature.