Summer Vegetable Tart

By norsegal8

Here, endlessly versatile phyllo puts in an appearance as a tart crust. Nothing could be simpler. Sheets of phyllo are pressed into a tart ring, their edges are left to zigzag like fluttering handkerchiefs, and the crust is baked until it is honey brown and flaky. Once cooked, it is filled with a warm, savory mix of sautéed vegetables and crumbled goat cheese.

Ingredients

• Ingredients
• 4 sheets (give or take) of phyllo
• 1/2 C melted butter
• Black pepper, freshly ground
• 3 T olive oil
• 1 sweet onion, sliced
• 2 large cloves of garlic, minced
• 1/2 pound of white mushrooms, sliced
• 2 red bell peppers, sliced
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 4 ounces crumbled goat cheese

Preparation

Step 1

Instructions
Preheat the oven to 375 degrees F.
Cut the four sheets of phyllo in half, and working one sheet at a time, brush with the melted butter and sprinkle with fresh pepper. Place the sheet into a 9 inch tart pan with a removable bottom that has been placed on a parchment lined baking sheet. Continue with each sheet, rotating the pan slightly each time, draping the ends over the rim of the tart pan in a handkerchief pattern. Or... you could just piece together a bunch of torn pieces of phyllo like I did, buttering each, and seasoning with freshly ground pepper.
Bake until golden brown and crispy, about 7 to 12 minutes. As it is baking, you may have to reach in and press it down with a spatula if it puffs up. I had to do that a couple of times. Cool on the sheet pan on a rack.
When the shell is cool, gently remove it from the tart pan and place it on a platter.
In a large skillet, heat the olive oil over medium to high heat. Add the onion and garlic and cook, stirring often, until soft and somewhat translucent, but not browned.
Add the mushrooms and peppers and cook, stirring, until the vegetables are cooked through.
Add the thyme, salt, and pepper, and stir.
Add the goat cheese, stir until heated but not melted, and immediately spoon the mixture into the tart shell. Spread with a spoon or spatula.
Serve the same day the tart is made, either warm or at room temperature. The filling is good the next day on crackers.