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Vegetable Tart Recipe

Ingredients

How to make it

  • Combine the olive-oil with the chili powder & brush the base and sides of 9" loose bottom tart pan.
  • Keeping it covered as you work so it doesn't dry out, brush one sheet of the phyllo at a time with the flavored oil and line the tart pan. Fold edges over before adding each new sheet. Rotate the pan as you add new sheets so the corners are offset.
  • Bake in a 400* oven for 12-15 minutes until golden. Remove from oven and cool.
  • Brush the eggplant slices with the flavored oil and place on a sheet pan with the artichokes and unpeeled garlic. Bake at 400* for 20 minutes turning the eggplant once. You may brush with more flavored oil during the cooking process if needed.
  • Peel and seed the tomatoes. Cut into thin half-moons, place on paper towel and pat dry.
  • Remove skin from garlic and mash.
  • To assemble tart: Spread the tart shell with the mashed garlic. Arrange the eggplant and tomatoes in overlapping circles. Add the artichokes.
  • Season with salt, pepper.
  • Top with cheeses and thyme.
  • Bake for 15-20 minutes at 400* until cheeses are melted.
  • Garnish with basil shreds and serve.

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The Cook

solanaceae Manchester, NH

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