This was incredibly easy. Perhaps beginners luck but I also simply did not fuss with it. I used a vadilia onion, sliced orange and yellow pepper in thin strips and a Hungarian wax pepper from our garden.
Halfway through the cooking I placed in a half of box of mushrooms.
I keep phyllo dough on hand. I only put butter here and there in between the layers. I baked in the oven for a few minutes longer than recommended in the recipe in order to get the shell properly golden brown.
After stirring the goat cheese into the vegetables. Wala! It's complete!
We served this with my husband's famous baby-back ribs. I loved the creaminess of the goat cheese, the crunch of the vegetables and phyllo dough contrasted with the spiciness of the ribs. Perfect balanced meal for summer with very little time required in the kitchen.
Broad Brook Baker
Saturday, July 6, 2013
The July 4th holiday weekend was very hot here in Connecticut. We spent lots of time in the pool. Lazy days of summer but there is always time for baking.
I set my sights on making this for the 4th as dessert. We had family over and made pork tenderloin and ribs. I made the flaky pie crust dough the night before in the Cuisinart. I rolled out the dough and blind-baked it.
Unfortunately due to rushing, I forgot to put the parchment under the beans and when I tried to remove the beans....disaster.
Good thing I keep store-bought dough in the freezer.
We had lots of fresh berries and peaches to add. Here it is pre-baked.
And here is the final product. I enjoyed this tart very much. I liked how light it was on a hot summer day. It was like cheesecake without the heaviness. Don't get me wrong, I like cheesecake but when it is 90 degrees out this really hits the spot.
Happy Independence Day Weekend!
Broad Brook Baker