Wednesday, July 17, 2013

Summer Vegetable Tart

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.

I have a bumper crop of green beans and patty pan squash arriving in my garden right now, and I am imagining another rendition of this tart, but I must say I think I may go back to the galette dough for the base.  The phyllo was fun to try this time, but it is a bit more time consuming, and I enjoy its texture less than the galette dough.

This blog is part of the Tuesdays with Dorie baking group.

Here is Rhiannon enjoying some summer fun.


  1. You did a wonderful job arranging the phyllo sheets. I really enjoyed the filling - as you, I would go with a pastry crust next time. Rhiannon is such a cutie patootie! Love her pants. :)

  2. So pretty!
    I agree - this is a great outlet for those bumper crops of summer vegetables.

  3. Lovely tart! It looks perfectly delicious! I actually enjoyed the phyllo. I loved the crunch, but this filling would work well with any good pastry crust.
    Rhiannon is such a sweetie!

  4. Fantastic looking tart. I love the outdoor table setting. This would be great with so many veggies.