Christine's Rosemary Scented Vegetable Phyllo Tart

Elevate your next meal with Christine's Rosemary Scented Vegetable Phyllo Tart, a stunningly delicious creation that combines rustic charm with gourmet flair. Delicately crisp layers of buttery phyllo dough form the perfect base for a creamy ricotta-Parmesan filling, topped with a medley of caramelized roasted vegetables, including zucchini, eggplant, and cherry tomatoes. Infused with the earthy aroma of dried and fresh rosemary, this tart is a feast for both the eyes and the palate. Easy to assemble yet elegant enough for entertaining, it bakes to golden perfection for a dish that’s as fragrant as it is flavorful. Serve this savory tart warm or at room temperature for a delightful vegetarian entrée or an impressive centerpiece at brunch.

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 8 sheets phyllo dough sheets
• 75 grams unsalted butter
• 1 medium zucchini
• 1 small eggplant
• 200 grams cherry tomatoes
• 1 medium red bell pepper
• 1 medium yellow onion
• 2 cloves garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried rosemary
• 1 sprig fresh rosemary
• 200 grams ricotta cheese
• 50 grams grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 2

Slice the zucchini, eggplant, and red bell pepper into thin, even strips. Halve the cherry tomatoes and thinly slice the onion. Mince the garlic cloves.

Step 3

Place the vegetables on the prepared baking tray. Drizzle with olive oil, sprinkle with dried rosemary, and season with half the salt and pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through, until tender and lightly caramelized.

Step 5

While the vegetables roast, prepare the phyllo crust. Melt the butter in a small saucepan or microwave.

Step 6

Lay one sheet of phyllo dough on a clean work surface and brush lightly with melted butter. Add another sheet on top and repeat until all 8 sheets are stacked.

Step 7

Carefully transfer the phyllo stack to a tart pan or baking sheet, folding the edges slightly to create a border. Set aside.

Step 8

In a mixing bowl, combine the ricotta, Parmesan, egg, and remaining salt and pepper. Whisk until smooth and creamy.

Step 9

Spread the ricotta mixture evenly over the phyllo base, leaving a small border around the edges.

Step 10

Remove the roasted vegetables from the oven and arrange them on top of the ricotta layer. Start with larger slices, layering smaller ones and the cherry tomatoes on top for visual appeal.

Step 11

Place the tart in the oven and bake for 15 minutes, or until the phyllo is golden and crispy.

Step 12

Once baked, remove the tart and garnish with fresh rosemary sprigs for fragrance and presentation.

Step 13

Allow the tart to cool for 5-10 minutes before slicing and serving. Enjoy it warm or at room temperature with a side salad or on its own.

Nutrition Facts

Serving size	(1507.9g)

Amount per serving	% Daily Value*
Calories	2112.4

Total Fat 142.9g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat 2.3g
Cholesterol 558.2mg	0%
Sodium 6713.2mg	0%
Total Carbohydrate 160.4g	0%
Dietary Fiber 24.6g	0%
Total Sugars 39.7g
Protein 71.0g	0%

Vitamin D 53.8IU	0%
Calcium 1545.7mg	0%
Iron 7.7mg	0%
Potassium 2496.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 12.8%

Carbs: 29.0%