Tuesday, July 16, 2013

Summer Vegetable Tart | Tuesdays with Dorie

Summer Vegetable Tart

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.

Summer Vegetable Tart


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.

Summer Vegetable Tart


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

Ingredients

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

Instructions

  1. Preheat the oven to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. When the shell is cool, gently remove it from the tart pan and place it on a platter. 
  5. 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.
  6. Add the mushrooms and peppers and cook, stirring, until the vegetables are cooked through. 
  7. Add the thyme, salt, and pepper, and stir.
  8. 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. 
  9. Serve the same day the tart is made, either warm or at room temperature. The filling is good the next day on crackers. 

18 comments:

  1. Beautiful! I should have used more phyllo...I really did not think it played any significant role in the tart. However, I loved the vegetable, thyme, and cheese mixture! We ended up using the same combo as a filling for omelettes.

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    1. Thanks Monica. I have no idea how much I used because I was constantly patching holes =)

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  2. My phyllo misbehaved, too...ugh. I did enjoy the filling, though :) Your tart looks picture perfect!

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  3. Karen, Your tart is one of the prettiest I’ve seen. Very lovely! This was a hit in my house, too! Elegant for sure!

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  4. Beautiful tart! Good idea using more phyllo to sort out the problem areas. I loved this tart it was so good. I can't wait to try it again with other veggies.

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  5. Frankly, I don't think there is such a thing as cooperative phyllo :-)
    Lovely tart - the red peppers really pop out.

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    1. Thanks Cher. Glad you agree with me. I was pretty frustrated!

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  6. Lovely looking tart, Karen! Phyllo = finicky! I found it difficult to handle trying to get the tart to a plate without breaking off the edges. Oh, I should have stirred in the cheese as directed - it looks so very pretty that way.

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    1. Thanks! I was a bit worried about moving the shell but I didn't want to try and cut it in my tart pan. I used a fish spatula to separate it from the bottom.

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  7. I skipped this one so I'm going to have to try it!

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    1. Definitely do. If you don't want to fight with the phyllo, go for a regular pie shell.

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  8. Congrats on your tart! It's definitely one of the prettiest versions I've seen.

    I really liked this recipe. Thanks so much for typing it out. I want to recommend it to a friend, but I was hoping to avoid typing the whole thing.

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    1. Thanks CathyB. I looked for it online and couldn't find it. No PBS video either.

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  9. I still have to make this one. But it won´t be long, phyllo and goat cheese are two of my favorites. It looks amazing Karen! And the light in the pics is wonderful!

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    1. Thanks Paula! I can't wait to see yours. I had so much trouble with the phyllo but it was delicious.

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I love comments and questions and read every one of them.