Rosemary Scented Vegetable Phyllo Tart


One reason, I was excited to try this recipe was that it used all my favorite vegetables, was egg less and used less cheese.

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I only made 1/4 of the recipe. The book Vegetarian Times cooks Mediterranean has many healthy recipes, but one downside is that there are only a few photographs of the final product. I don’t know if what I made looks anything close to what it is supposed to look like. I only have to go with the final taste and whether I like it or not. This one was a little difficult, since I was using phyllo sheets and I wasn’t sure how to fold or create a tart.   Methinks pastry sheets might have been good here? The end product was delicious, although I am not sure it looked good and professional. A photograph in the book would have been good!

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Either way, I  had used only a quarter of the phyllo sheets to make Baklava, so I could keep the rest to try other fun recipes from the book.

Ingredients:

2 oz of dry, sun-dried tomatoes (I think I used a little more)
1-2 tbsp milk (add as needed)
5 oz of fresh spinach (or frozen)
1.5 oz goat cheese (I used feta instead)
1/4 phyllo sheets
1/8 cup fresh rosemary
1 scallion, trimmed and minced
1 medium zucchini, sliced on the diagonal
1/2 medium onion, sliced
1/4 lb mushrooms, sliced (I didn’t have any)
1-2 roasted peppers, cut long
3-4 oz marinated artichokes
a few basil leaves
pine nuts (I didn’t use any)
white wine (I didn’t use any)
1 garlic clove
olive oil
salt and fresh ground pepper

Pre heat oven to 375 degrees F.

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Soak sun dried tomatoes in boiling water for 7-10 minutes. Slice thinly.

I used fresh red pepper. So I sliced them thinly, drizzled with olive oil, seasoned with salt and pepper and roasted them in the oven for 8-10 minutes.

Process spinach,milk, cheese, garlic, scallion, rosemary, salt and pepper until smooth. If mixture is too dry, add more milk.

Place a skillet on the stove, add olive oil, white wine (I used white wine vinegar instead :-)), salt and pepper and saute on medium high heat for 5 minutes. Drain and transfer to paper towels. Add onions to the skillet and cook for 5 minutes. Transfer to paper towels. Add mushrooms if using and saute for 5 minutes. Transfer to paper towels to dry.

Line a deep dish pan with phyllo sheets. I used quartered sheets, so I layered them to complete the corners of the circular dish. Brush each sheet lightly with olive oil. Continue piling until all sheets are gone. Fold down the edges over the dish. Spread the spinach mixture over the crust. Add sauted zucchini, onions, mushrooms if using, roasted peppers, sheaun dried tomatoes, and artichoke hearts. Bake for 15 minutes. If the crust is browning, turn the oven temperature to 325 degrees F, else continue to bake for an additional 15 minutes until the phyllo is golden and crisp.

Sprinkle with fresh basil, and pine nuts. Tuck in some fresh sprigs of rosemary and serve warm.

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Makes about 3-4 helpings.

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