Tag: phyllo dough

Tomato and Zucchini Tart

This weekend the weather is gorgeous in San Francisco. When I look out my windows, it reminds me of summer weather, and I forget it is already fall! However, it is a little chilly outside! I made this tomato zucchini phyllo tart for an afternoon snack. We are trying to eat more vegetables, so this weekend when I did the grocery shopping for the week I bought so many vegetables. Now the challenge will be to eat them all this week!

I used my mandolin slicer to slice the zucchini and tomatoes very thin so the water could evaporate off quickly in the oven and the dough would not get mushy. It came out really crispy!

Spread a thin layer of olive oil between each layer of phyllo dough, and sprinkle some Parmesan cheese on top of each layer. Then sprinkle feta cheese on the very top layer, then place the zucchini and tomato slices and brush with olive oil.

Tomato and Zucchini Tart
 
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Prep time
15 mins
Cook time
25 mins
Total
40 mins
 
Type: Main
Serves: 2
Ingredients
  • 10 sheets of phyllo dough
  • 1 large zucchini
  • 2 tomatoes
  • ¾ cup crumbled feta cheese
  • ⅓ cup shredded Parmesan cheese
  • 1 tbsp dried basil
  • Olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Thinly slice the zucchini and tomatoes with a mandolin slicer ⅛ inch thick (or as thin as you can with a knife!).
  3. Place 1 sheet of phyllo dough on a greased baking sheet, letting the edges hang over the sides.
  4. Brush olive oil over the dough and top with another. Repeat, sprinkling Parmesan cheese every 2 layers.
  5. Tuck the edges underneath on all sides.
  6. Sprinkle Parmesan cheese and feta cheese over the very top layer of phyllo dough, then layer zucchini and tomatoes on top.
  7. Brush with olive oil on the vegetables and edges of the tart and sprinkle with dried basil.
  8. Bake for 25 minutes, until edges are golden brown.
3.2.2124

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Vegetable Purses

Aren’t these the cutest? I found this recipe from Cooking Light and thought they were just the cutest things ever! I think if my vegetables were served in these as a kid, I would have been way more excited about eating them. I made my phyllo dough from scratch, but the store-bought kind will cut down the time it takes to make these vegetable purses. For the ties, I wanted to choose something edible, so I tied them with chives from my herb garden. I also discovered a delicious sauce that goes great with these – red bell pepper sauce! This is also easy to make, just add red bell pepper, olive oil and balsamic vinegar in a blender and wa-lah! I added feta cheese, artichoke hearts, chopped red bell pepper, zucchini and butternut squash, but let your imagination run wild. You can serve these vegetable purses as an appetizer, side or light main dish.

Recipe adapted from Cooking Light, Phyllo Purses with Roasted Squash, Peppers and Artichokes.

Vegetable Purses
 
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Prep time
15 mins
Cook time
1 hour
Total
1 hour 15 mins
 
Type: Appetizer
Serves: 4
Ingredients
Phyllo dough
  • 2 cups flour
  • ½ tsp salt
  • ⅔ cups warm water
  • 2 tbsp olive oil
  • Chives (to tie – optional)
Filling
  • 2 tbsp olive oil
  • 1 large organic zucchini squash, quartered
  • 1 cup cubed butternut squash
  • 1 red bell pepper, chopped
  • ½ cup artichoke hearts, chopped
  • ½ cup light crumbled feta cheese
  • Salt and pepper to taste
Red pepper sauce
  • ½ red bell pepper
  • 2 tbsp olive oil
  • 1 tsp basalmic vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, add vegetables and olive oil.
  3. Sprinkle with salt and pepper and toss to coat.
  4. Transfer to a greased baking pan and bake for 30 minutes.
  5. Remove from the oven and lower heat to 350 degrees F.
  6. In the meantime, add phyllo dough ingredients to a stand mixer with hook attachment and mix (or mix with a wooden spoon by hand).
  7. Knead for 10 minutes.
  8. Cut into four equal pieces, and roll out as thin a possible.
  9. Divide the filling among the sheets of phyllo dough, placing the filling in the center and then topping with feta cheese.
  10. Gather the four corners of each phyllo sheet and bring together. Press in the center and twist.
  11. Bake for 30 minutes, until slightly golden brown.
  12. Remove from the oven and tie each purse with one chive for decoration.
  13. For the sauce, add all ingredients to a blender and blend to desired consistency.
Makes 4 purses
    3.1.05

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