Summer squash Phyllo tart

By taniaf

Ingredients

• 3 tbsp parsley, chopped
• 2 tbsp oregano
• 1 tbsp rosemary
• 1 garlic clove, minced
• 1/4 cup olive oil
• salt and pepper
• 2 small zucchini, cut into 1/8 inch rounds
• 2 small yellow squash, cut into 1/8 inch
• 6 sheets frozen phyllo dough (12x17 inches), thawed
• 3 tbsp butter, melted

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tbsp oil. Season with salt and pepper.
Unfold phyllo dough, cover sheets with damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough onto baking sheet, brush dough with melted butter. Repeat with rest of layers, brushing each with butter.
Spread herb mixture over dough. Arrange zucchini and squash on top. Bake 25-30 minutes. Let cool slightly before cutting into pieces.