Tuesday, July 16, 2013

TWD & BWJ: Summer Vegetable Tart

I was looking forward to making this Summer Vegetable Tart, this being summer and all. It doesn't need very long in the oven at all, so baking during the very hot weather isn't too much of a problem. I would say that this tart is a snap to make, but I hadn't worked with phyllo in a very long time and as you can see in the photo the results were less than photogenic.


I would say that the tart was a semi-success. Two out of three teenagers loved it and the third won't eat a veggie that is not broccoli, green beans or corn. I found the phyllo crust difficult to cut. So while the filling was delicious, I would pick another crust for the base.  Or, if I were to use phyllo dough again (I have a whole lot left over), I might make these as little tarts or bourekas.

To see how others fared with this tart check out Tuesdays with Dorie. Better yet, join us. There's always room for more.

6 comments:

  1. Our tarts look nearly identical! I didn't care for the phyllo - it did not seem to play a particularly significant role. However, my husband loved the whole thing and getting him to eat vegetables is normally a struggle!

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  2. I totally agree about the crust...and you're lucky that at least a couple of kids liked it! Mine wouldn't touch it :/

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  3. Try using a pizza cutter to slice the phyllo. My tart isn't very pretty either. But I hate rolling pie dough so much, I was happy to use phyllo.

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  4. Yes a pizza cutter would work great for cutting through the phyllo. I think yours looks lovely. I actually enjoyed the phyllo.

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  5. Your tart looks lovely. I like that you used a deep pie pan, as it keeps the sides of the phyllo higher.
    I used a pizza cutter too to cut the phyllo, it worked really well.

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  6. A bench scraper worked for me at cutting the (raw) dough. I enjoyed the filling; the crust not so much. I kept thinking I was eating parchment paper!

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