Christines Rosemary Scented Vegetable Phyllo Tart Recipes

CHRISTINE'S ROSEMARY-SCENTED VEGETABLE PHYLLO TART

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.