this week, we made a vegetable tart using phyllo dough for the crust. i knew i had a package lurking in the freezer and i decided to use it rather than buy a new package. should have just bought the new one…this dough, even though it thawed in the fridge for a day, was not going to cooperate. it came apart in pieces. there was no way to get the required 4 sheets and cut them in half. there was no way to make a shell using 8 half sheets, layed in an overlapping manner. my shell was a total hack job and i am certain i used more than 4 sheets.
and that folks, is as pretty as it gets. the directions called for 1/2 a cup of clarified butter. i simply melted 3 tablespoons and and honestly, it was more than enough-i used about half. after prebaking the shell, i worked on the filling.
banana peppers from the garden, portobello mushrooms, onions, spinach, garlic, a few cherry tomatoes and a handful of basil, oregano and thyme. to keep the tart from weeping excessively, i cooked it slowly over low heat.
we watch our cheese consumption here and i am not a goat cheese fan. this tart had about a cup of blended feta, fontina and romano cheeses, most of it sprinkled over the top. a quick trip under the broiler gave it a little bit of a melt but not much.
it was mostly vegetable, perfect for summer. honestly, i would rather have this on a pizza crust with a little white sauce. the phyllo dough crust just didn’t do much for me. it certainly was not easy to serve-it was hard to cut cleanly, the crust was not strong enough to support the weight of the filling. the cheese did not glue it together either. from a cookbook authors point of view, it was easy to see why they did not include a photo, even a small black and white one; this thing was not pretty. even so, my husband devoured it and declared it a success. go figure…
to see what all the other participants made, check out the tuesdays with dorie page. interested in baking along? get a copy of the book and jump right in, we’d love to have you join us!