Description
This Vegetable Tart with phyllo pastry and a mix of sautéed seasonal vegetables is an easy impressive crispy crust dinner or brunch.
Ingredients
Egg Mix
- 8 eggs
- 1 /4 cup cream
- 1 50 grams feta cheese
- 5 0 grams cheddar cheese (grated)
- 1/4 tsp salt and pepper (pinch)
Phyllo Pastry
- 1 packet phyllo pastry thawed (two rolls per box use one roll)
- olive oil for drizzling or melted butter
Vegetables (Sauté)
- 2 tbsps. olive oil
- 1 onion ( diced)
- 250 grams broccoli (zucchini and beans mix (store-bought pre-packed fresh vegetables))
- 30 grams butter (about 2 tablespoons)
- 3 garlic cloves (diced,)
- 1 red bell pepper (diced)
- 1 tsp vegetable spice
- 2 00 grams baby spinach
Pre-bake Toppings
- 1 /4 cup parmesan cheese
- fresh rosemary
- fresh thyme
Instructions
- Preheat the oven to 180°C / 356°F
Egg Mix
- Add all the ingredients into a mixing jug / bowl and set aside.
- Heat the oil in a skillet and cook the onion on medium heat until soft. 5 minutes. Add the garlic cook for one more minute.
- Add the vegetable mix of broccoli, beans and zucchini. Season with salt and pepper and add the butter.
- Add the bell peppers, mix and add vegetable spice. Sauté until the veggies are slightly tender but still have some bite and color in them. (not overcooked)Leave the veggies to cool while you roll out the phyllo pastry.
- Wet a sheet of baking paper or a kitchen tea towel to place the phyllo sheet on as you work. It will keep the pastry damp. You should also have another damp cloth nearby to cover the remaining phyllo sheets as you work.
- Open up pastry onto the wet paper or kitchen towel and drizzle a little olive oil between the phyllo sheets. This not only adds flavor to each layer it also helps keep the sheets from drying out. Start with one sheet, drizzle oil, (or brush it over), lay another sheet on top and keep going until you've used all the phyllo sheets.
- Lift all the pastry sheets and place into the baking dish. If you used the wet baking paper to work off then you can lift and gently drop the phyllo sheets and the paper into the tray.
- Pour the egg mix into the veggies, fold it in and pour everything over the phyllo pastry spreading it our evenly.
- Arrange the edges, either fold them in, or gently fold them into a pile. Add the parmesan cheese and finish off with the fresh herbs.
- Bake for 45 minutes. Remove and allow to cool before moving onto a cooling rack where it will continue to cool and settle. See more info in the notes below.
Notes
Use a damp kitchen tea towel: The kitchen tea towel should be damp not overly wet and not completely dry. Phyllo sheets are very thin and dry very quickly so keeping the remaining sheets covered while you work helps them to stay moist.
Working over a sheet of paper: If you work over a large sheet of baking paper that's cut larger than your baking dish, it will come in useful to help you lift the tart from one area to another. Also when it comes out the oven, simply hold the paper on the edges. If it's too long before baking, just cut it a little leaving some width for handling. Just make sure the paper is damp before you lay it down on the counter top.
Cooling Time: Remember that cutting into it Vegetable Tart before cooling will result in a watery uncooked filling. If for any reason (oven temperatures etc.) that happens, don't panic, simply return it to the oven for bake for another 5 minutes on 200 C / 392 F and then turn the oven off and leave it in there with the oven door slightly open.
You will get a perfectly cooked not dry filling. It works every time! Also, remember that when you pull the tart out the oven and the center is a little jiggly, it's okay because it continues to cook in the pan and the filling does eventually settle.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: brunch, Dinner