Roasted Vegetables and Goat Cheese Fillo Tart

 




I found this recipe and I was excited because
I am focusing on adding more vegetables to savory dishes. 

I made it and it was a big hit!








6 cups of seasonal vegetables (cut into 1 inch diced pieces)

eggplant, mushrooms, zucchini, summer squash, and peppers

1 whole garlic bulb
2 Tbl. olive oil
9 sheets fillo pastry
1-2 Tbl tomato paste
4 oz. Goat Cheese

Put the prepared vegetables into a roasting dish, slice the top off of the garlic bulb and put it in the pan with the vegetables. Drizzle with olive oil and roast for around 30-35 minutes or until vegetables are tender.

Put the vegetables aside to cool.  Meanwhile prepare the pastry.

Lay the sheet of fillo pastry on the counter, brush sparingly with oil and put another sheet on top.  Brush that sheet with oil and finish with a third sheet of pastry.  Grease an ovenproof dish big enough to hold all the cooked vegetables and line it with the fillo pastry.

Mix the tomato paste with 1 Tbl of boiling water then brush it over the base of the pastry.  Put the cooled vegetables and chunks of goat cheese into the filo lined dish.  Squeeze the roasted garlic forcing the pulp from the skin, then mix this into the vegetables and goat cheese.  You can drizzle a little more tomato paste if you like.

Lay out the remaining pastry sheets and brush each sparingly with oil.  Cut each piece in half and crumble them up, putting them on top of the tart to cover the vegetables.  Bake at 350 F for 15-20 minutes or until the pastry is crisp and golden.  Serve with salad.

Remember, you will find everything you need to make this savory dish at Harter House and Harter House World Flavors.

                    ENJOY!