Tuesday, July 16, 2013

Summer Vegetable Tart

This week’s Tuesdays with Dorie recipe is for the Summer Vegetable Tart. You can find the recipe for this tart online. I did notice that there are quite a few variations online, but that’s just the nature of this tart. You can use just about any vegetables that are in season, or use your favorites, and stick that in the phyllo pastry shell. I’m really interested to see all the variations of this week’s recipe, so make sure you check out the links from all of the bakers on the Tuesdays with Dorie site .

I followed this recipe quite precisely. The recipe called for onion, mushrooms, and bell peppers. I went to the farmer’s market and was able to but some really interesting onions. They looked kind of like a shallot combined with a giant green onion. I used a red and a yellow pepper, also from the farmer’s market. I figured using nice fresh produce would really add to the flavor.

I had a lot of struggle with the phyllo pastry. My tart didn’t have artistic angled edges, it was just an overhanging mess. I baked it and nothing I did could keep it from puffing up completely. I filled it anyway and it looked nice. Cutting was hard, due to my overhanging mess of phyllo pastry. The filling was fantastic! I think I would put this in a regular pastry shell next time, and that would just be easier all around. So I really liked the filling, and I would make that again and maybe pair it with pasta or something like that. The phyllo? Well, I don’t think I’m going to go there again.

Recipe from Baking with Julia by Dorie Greenspan, page 436


kylee said...

I really need to read my Dorie book a little closer, I missed this one!

Kathy said...

This tart was a hit in my house. The flavor of the filling was very good and I actually enjoyed the phyllo. This one’s a keeper for me. Phyllo can be a pain to work with. The more you use it the better you get at handling it.

Have Apron....Will Bake said...

I really liked this tart. It was my first time using phyllo and it was a learning experience and hopefully next time I will be better at it, as it was a good tart.

Cathleen | My Culinary Mission said...

I agree with you, a regular pastry crust would be better. Loved the filling!