Summer, summer, summer. Dinner on the porch. Cool rose' on ice. This summer vegetable tart fits in beautifully to this scene. Light but substantial.
The crust is made with phyllo dough, piled on in layers with butter and cracker pepper. This is then pre-baked while the vegetables are lightly sautéed. Once the vegetables are done they are lightly tossed with (a lot) of goat cheese and then dumped into the phyllo shell. The original recipe as written in the Baking with Julia book instructs us to use peppers and mushrooms, which is what I did, but I can imagine this could be filled with many combinations of summer (and winter) vegetables.
This blog is part of the Tuesdays with Dorie baking group.
Here is Rhiannon enjoying some summer fun.