One of the many benefits of living at home is access to a well stocked kitchen. This comes in handy when you’re browsing Joy the Baker’s blog on Monday morning two hours before your friend is coming over for lunch, and you come across a drool inducing Heirloom Tomato Tart with a sundried tomato spread, except, of course, you don’t have any heirloom tomatoes or sundried tomatoes or the puff pastry needed. Luckily, Mom has phyllo pastry in the freezer, red pesto sauce hidden in the fridge, and some good looking green and yellow zucchinis. The rest is history. (Huzzah for parents!)
This savoury tart, or galette if you want to get fancy, is easy and quick to whip up. Nothing is done to the vegetables, except for some salt and pepper sprinkled on top. The flavour will come from the phyllo dough and the pesto. I was worried at first that the phyllo dough wouldn’t be sturdy enough to hold up the vegetables, but it did! Make sure to have enough layers for it to puff up.
Zucchini and Bell Peppers Tart
makes one 14×18-inch tart
10 sheets of phyllo pastry
1/4 to 1/2 cup of olive oil
3 dollops (tsbp) of red pesto
Cheese of your choice (I used a combo of fresh mozzarella and harvati)
1/2 yellow onion
4 regular sized zucchinis, cut into thick rounds
4 bell peppers, cut into thick stripes
1 teaspoon of thyme (3-4 sprigs)
Salt and pepper to taste
On a non-stick sheet pan (or regular pan lined with parchment), start your layers of phyllo crust. Lay one sheet down and brush with oil. Repeat until all 10 sheets are done. Leave about 1/2 to 1-inch overhand and spread the red pesto sauce topped with cheese and onions. Arrange the vegetables into a single layer and sprinkle the herbs, salt, and pepper. Fold the edges over the toppings.
Bake for 30-40 minutes at 350F until the crust is golden and vegetables soften. Let the tart cool for 10 minutes before slicing.