Thursday, July 18, 2013

TWD: Summer Vegetable Tart

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.

 Cheers,
Broad Brook Baker
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4 comments:

  1. Have Apron....Will BakeJuly 19, 2013 at 7:16 AM

    Looks great! Love the coloured peppers....makes a lovely looking tart. We loved this too. The phyllo made it nice and light (unlike a traditional crust). And great for a summer time meal (that doesn't involve a lot of kitchen time!!) :)

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  2. Cher RockwellJuly 19, 2013 at 5:38 PM

    Keeping phyllo on hand makes it very easy to put together impromptu dishes - this tart could even be considered one of those!
    Nice job!

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  3. Cathleen | My Culinary MissionJuly 23, 2013 at 12:00 AM

    Easy and delicious it was! Sounds like a great accompaniment to the ribs. Nicely done!

    ReplyDelete
  4. UnknownAugust 20, 2013 at 3:45 AM

    Preserving phyllo accessible helps it be a breeze to create impromptu dishes -- this kind of sour can also be considered one of these!Billig WOW Gold KaufenGold für World of Warcraft

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