Summer Vegetable Tart #TuesdayswithDorie

Summer_Vegetable_Tart (2)Summer_Vegetable_Tart

Can I be perfectly honest here? Working with phyllo/filo dough stinks…especially when the delicate sheets are supposed to be artfully placed to look like jagged triangles around the perimeter. My crust looked nothing like fluttering handkerchiefs. Instead, my sheets of phyllo preferred to rip and be jagged in general…and this was even before I touched them. And then came the slicing part. At least the dog was happy as crispy shards of butter soaked phyllo made their way from the counter to the floor as I cut this Summer Vegetable Tart into slices. OK. Got that off my chest…I was not a fan of this crust. But the filling was certainly tasty…simple and flavorful. It was nice to have a veggie dish that wasn’t piping hot to eat on a hot July evening.

If this veggie melange was placed in a classic pastry crust, this tart would have been a winner…or, alternatively, just served as a big bowl sautéed vegetables with goat cheese. Yeah, I’m all for that option, too. Lambeau might have been disappointed with a tidier kitchen floor…but I have a feeling I’ll be spilling something again soon.

I couldn’t find this recipe on the web, but I figured you didn’t want to make the crust anyway, right? The filling is just 8 ounces of sliced mushrooms, two sliced red bell peppers, a sliced medium onion, and two minced garlic cloves sauteed till tender. Fresh thyme, salt and pepper were added before a cup of crumbled goat cheese was tossed with the veggies just to soften it slightly. The crust was pre-baked, so the filling was simply spooned into the tart shell.

bakingwithjulia

I’ll be unplugged for the next week…reading, boating, hiking, swatting mosquitoes and toasting marshmallows over our evening campfires. Feel free to leave questions or comments…I”ll check them out upon my return.

Comments

  1. Phyllo can be so tricky, but I love the idea of a savory tart bursting with summer veggies!

  2. Phyllo can be a pain in the neck but I think you can get used to it and work with it better with practice. You pie looks fine to me Liz and have a beautiful vacation! Has anyone informed the mosquitoes for your arrival? haha

  3. Lynn@Happier Than A Pig In Mud says:

    Love the beautiful way you’ve arranged the veggies! Have a great vaca and don’t forget the bug spray:@)

  4. haha, yes I’ve had the same woes with filo! But it’s so tasty, I always have to forgive it when I taste the final results! This looks wonderful Lizzy! I love all these fresh summer veggies!

  5. My tart didn’t look like “fluttering handkerchiefs” either. But it was tasty. I wish I had a dog to clean my floor. It was very messy.

  6. The dough is a PITA to work with…
    I went to cut my dough and realized it was already that size – and was relieved that I didn’t have to go there…
    Your tart looks beautiful! Hope you are having a great vacation.

  7. Yeah, I agree. Kind of a mess to slice and eat. I’d rather just eat the tasty veggies. Enjoy the campfires!

  8. I’m giggling, I’m sorry. Phyllo really is a pain to work with but the results make it so worth it. I’m grateful to my mom for making me stand by her side when she made baklava because it made the dough a natural part of my cooking experience. Anyhow, the filling for the tart sounds scrumptious and the whole thing is gorgeous. :)

  9. Phyllo and I definitely don’t get along. Too bad too because when it is not in my klutzy hands, it really is quite appealing, lol…My attempt at making a summer tart wound up in a quiche of a mess. Tasty but not as light and crispy as I was hoping. The filling sounds good, though Liz. I’ll just need to find something else to “serve” it in:)

    Enjoy being unplugged!!!

  10. I love how beautiful your tart is. I’m with you on the crust, but how can you go wrong with sautéed onions, mushrooms, peppers and cheese (I used feta, because my husband hates goat cheese).
    Enjoy your vacation…it sounds like heaven.

  11. I HATE working with filo dough!!! Luckily, even if you tear it, usually no one is the wiser. This tart looks delicious though, and I think your filo looks great :)

  12. Totally agree with you about the crust – although your tart is definitely prettier than mine ended up being!

  13. Still think its a winner, Liz.

  14. I love veggies but if I didn’t, this would be the way to make me eat them. Love it, Liz!

  15. I have never worked with phyllo, am not confident at all! The veggie filling looks good and yes, I can imagine these fillings over pastry crust, would be lovely indeed!
    Enjoy yourself!

  16. This looks delicious, whether you think it’s perfect or not, you I’d good Liz.

  17. Oh, my gosh…we had exactly the same thoughts on this one! The vegetables would have been better without all the hassle of the crust..which didn’t add much anyway!! What was up with trying to have the stiff triangles…all mine wanted to do was lay over the pan. Bravo to you for getting a great looking picture anyway!! :)

  18. It sounds like we had the same experience! I agree that this would be better in a regular pie shell. Have a fabulous respite!

  19. I don’t like working with Filo either, but this does look delicious! :)

  20. Wish I could have this for lunch right now! I don’t particularly like working with phyllo dough either, but you made it look great Liz!!

  21. Oh yes I am not a fan of working with phyllo either. But you are to hard on yourself, it looks lovely and the filling so tasty.

  22. Our same thoughts on phillo! Its so difficult and moody! It always sticks or dries out… Argh!

    Anyways your tart still looks delicious and like a great dish for the summer!

  23. My friend Liz.
    I hate to use the dough phyllo / filo, never works as I wanted. I also think it is not nice to eat, it is very hard. But your salad was lovely, the dough worked as a little basket.
    I hope you have a happy week of vacations!
    kisses

  24. I thought your phyllo looked perfectly fluttery. And the veggies looked great. Have a great vacation. No cooking or baking allowed!

  25. Hahaha well Lizzy, you could have fooled me because your tart couldn’t look more perfect! Phyllo can be a big pain…I always rip it when I try to separate the sheets so I let Mom handle that.

    Toodles,
    Tammy<3

  26. Phyllo can be a pain to work with every once in awhile. Your tart looks lovely…sometimes we are our worst critics.

  27. As you’ve said before Liz, you are your own worst critic. The shell looks perfectly handkerchief triangle =)
    And I’m grateful to receive an easy-to-do tasty filling with goat cheese.

    P.s. I’ve just subscribed to your blog via e-mail as I’m not getting notifications about your blog sometimes. Same with another blog even tho’ it says I’m following…Love this techy world!

  28. That veggie tart looks like a great summertime dinner. Have a great time relaxing Liz, and toast a marshmallow for me while your at it!

  29. Looks wonderful! I was just happy that we didn’t have to make pastry dough!!! :)
    Have a great week!

  30. This tart look really amazinf Lizzy!

  31. I’m not into my veggies unless I get to eat them looking so delicious :)

    Cheers
    Choc Chip Uru

    P.S. To prepare for my exams now I won’t be commenting for around 4 weeks – See you in a month my friend :)

  32. this tart definitely reminds me of summertime. I love it- the crust itself is beautiful much less the desiign you created using the veggies

  33. Lizzy,
    Your tart looks good to me. I’d have to find something to replace the mushrooms though, I don’t eat them but my husband would devour the tart as is. I haven’t worked with phyllo dough yet but I’ve been wanting to make baklava, so I’ll get the chance then.
    Have a great time while you’re unplugged!
    Annamaria

  34. A gorgeous summer veggie tart with filo pastry, Liz.

  35. Have a lovely holiday. Well deserved I’m sure. I actually like working with filo! So much easier than making my own pastry! I’m sure the tart tasted good, anyway xx

  36. I haven’t really tried working with phyllo dough much but I can see how they’d be tricky. A savory tart does sound good though! It’s making me hungry now.

  37. Your summer veggie tart is gorgeous. :)

  38. I have a hard time with phyllo too but I still think this veggie tart looks great and sounds delicious :)

  39. I must be wacky because I love phyllo dough. I might give this a try. :)

  40. I hope you have a nice break, especially toasting marshmallows! Love the sound of this vegetable tart too.

  41. I work with phyllo dough a lot. You see, I use it when preparing dishes in my restaurant and granted, it can be tricky, there is a secret out there that is not known to many. That secret is that Athens (the company that makes the dough) also makes and sells a REFRIGERATED dough that is much much easier to work with rather than the frozen stuff. Most of the refrigerated dough is sold in specialty stores, i.e. Italian Delis, Greek Food stores. You can even call Athens to see where their suppliers are.
    If you can only get the frozen dough, make sure to thaw it for several days in the refrigerator before even thinking of using it. It will stay much more pliable. There is, however, no way to know how old the dough is and that is what causes the brittleness and dryness of the sheets even before starting to work. When working with the dough, use a piece of parchment large enough to cover the entire sheet and then lay a damp cloth over top. Do not lay the damp cloth directly on the dough or it will all stick together like it has melted together. Remove and replace it after each portion that you need. Make sure you have everything prepared and ready to go before you start to butter your sheets along with PLENTY of workspace. And lastly, melt your butter to the consistency of like how it would be if you let the butter sit out on a hot summer day. It is melted but not totally liquid. That way you will have less chance of the butterfat separating. Also invest in a 2″ pastry brush for spreading the butter. Once you get the hang of it, you’ll want to get really creative because now you have not let it defeat you!

  42. Oh yes, phyllo dough is a pain, but it´s so delicious, one of a kind. I´m laughing at the fluttering handkerchiefs description, how on earth do you do that?! It looks perfect Liz, rustic in unison with the filling!

  43. Beautiful, Liz. I agree, this would be much better with a typical short dough recipe. The filling was very tasty! Enjoy your vacation! It sounds relaxing and wonderful.

  44. What a gorgeous tart, but it does look like a very strange way to do the phyllo. I wouldn’t have your patience and would have probably just folded it over the top. :) Regardless of that, this does look delicious!

  45. I have only worked with phyllo dogh a few times… I agree with you… pain in the butt (I’m glad it’s not just me) :)

    I think the tart looks great. :)

  46. LOL – I felt the same way about the phyllo crust. At least the dog benefitted. Your finished tart looks scrumptious.

  47. Haha, you’re funny! I like filo phyllo dough when it comes in a spanakopita that was expertly prepared by a Greek chef somewhere but I haven’t attempted to work with it at home. The truth is that I prefer a puff pastry crust anyway. As for the filling, anytime goat cheese meets veggies I’m happy.

  48. I think the crust has character and the filling is divine!

  49. Phyllo is a pain to work with. Love this tart full of vegetables.

  50. It’s a BEAUTIFUL tart!!
    I’ll tell you a secret – I haven’t worked with phyllo dough yet…. it scares me

  51. Wow!! This caught my eye on the front page. It looks beautiful not just for summer but any time of year! I could imagine it with brussels sprouts at this time of year….

Speak Your Mind

*