Christines Rosemary Scented Vegetable Phyllo Tart Recipes

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CHRISTINE'S ROSEMARY-SCENTED VEGETABLE PHYLLO TART



Christine's Rosemary-Scented Vegetable Phyllo Tart image

A recipe from one of my cyber-buddies on my cyber playgroup. Not only are they a great bunch of women - they can also cook!

Provided by Missy Wombat

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
1/4 cup fresh rosemary (or 2 Tbs dried)
1 medium onion
3 garlic cloves (pressed or minced)
1/2-1 cup feta cheese, crumbled
1/2 cup skim milk
1 teaspoon salt, more to taste
1 teaspoon pepper
1 teaspoon olive oil
1/2 cup white wine
4 medium zucchini, sliced on the diagonal
2 medium onions, peeled, sliced and separated into rings
1 lb mushroom, sliced
olive oil flavored cooking spray or olive oil
1 (1 lb) box phyllo dough
8 roasted red peppers, patted dry and cut into long, thick strips
1 (14 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces sun-dried tomatoes, reconstituted and cut into slivers
1/4 cup packed fresh basil leaf, slivered
1/2 cup toasted pine nuts

Steps:

  • Preheat oven to 375°F.
  • In a food processor puree together spinach, rosemary, onion, garlic, feta, milk, salt and pepper until smooth.
  • If mixture is too dry to puree, add a bit more milk for correct consistency.
  • Set aside.
  • In a large non-stick skillet, swirl 1 tsp olive oil to coat bottom of pan.
  • Add wine and heat to a simmer.
  • Sauté zucchini for 5 minutes, remove and drain on paper towels.
  • Add onions to skillet and sauté for 5 minutes, remove and drain on paper towels.
  • Add mushrooms to skillet and sauté for 5 minutes.
  • Remove and drain on paper towels.
  • Line a jelly roll pan or large deep dish pizza pan with foil, leaving ends of foil sticking up beyond edge of pan.
  • Spray foil with olive oil spray or brush with oil.
  • To form tart crust, lay down 1 sheet of phyllo and brush lightly or spray with olive oil.
  • Crinkle down edges of phyllo that extend beyond pan.
  • Lay down sheets of phyllo, spraying each with oil and crinkling down edges, until pan is covered and you've used all the phyllo.
  • Smooth spinach puree mixture over phyllo crust.
  • Arrange sautéed zucchini, onions, mushrooms, roasted peppers, artichoke hearts and sun-dried tomatoes over spinach mixture.
  • Bake 15 minutes.
  • If edges of crusts are browning too quickly, reduce oven temp to 325°F and bake 5 minutes longer.
  • If crust is just beginning to turn golden, leave oven temperature at 375°F and bake 5 minutes more or until phyllo is golden and crisp and vegetables are warmed.
  • Sprinkle tart with fresh basil and toasted pine nuts.
  • Serve immediately.

Nutrition Facts : Calories 852.4, Fat 27, SaturatedFat 6.3, Cholesterol 17.3, Sodium 2485.2, Carbohydrate 126.5, Fiber 22.8, Sugar 29, Protein 36.4

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