I always keep a box of phyllo in my fridge because I know I can create a quick and easy tart using whatever vegetables I have on hand. In this case I had a bag of shaved brussels sprouts that I got from Trader Joe’s and some leftover roasted butternut squash and before I knew it, a tart was born!
Phyllo is so forgiving and that’s why I like it, you can wing it, patch it and it still looks beautiful in the end. I usually use five or six layers for my 9″ tart pan, each layer sprayed with olive oil and sprinkled with grated romano or parmesan then topped with the cheese of your choice so that all the toppings can sink right into it. I like to use a cheese that melts really good like fontina, gruyere, mozzarella or asiago which happened to be the one I chose for mine. I recommend grating your cheese first then spreading it evenly all over the top, I got lazy as you can see, but it still worked!
My squash was already roasted and the brussels sprouts were quickly sauteed in olive oil until they wilted slightly.
Ready for the oven!
The phyllo gives this tart a nice crispy, crunchy bottom which is a great base to hold all your toppings. The sky’s the limit on what to top your tart with, another favorite I love is caramelized onions, butternut squash and kale, try that next time around!
All you need is a salad or a bowl of soup along side this tart and it becomes the perfect dinner, lunch or brunch.
Congratulations to Terri of Terri’s Table, you’re the winner of my giveaway and the book, SOUTHERN ITALIAN DESSERTS!
- 9" removable bottom tart pan, sprayed or brushed with olive oil
- 6 sheets of phyllo dough
- 10 oz. bag of shaved brussels sprouts or shave your own by using the slicing disk on your food processor.
- 1 cup of diced and pre-roasted butternut squash
- shredded asiago cheese, enough to completely cover tart pan
- ½ cup or so, grated romano or parmesan cheese
- olive oil
- Preheat oven to 400F and prepare tart pan by brushing or spraying with olive oil
- You need to wilt the brussels sprouts by either placing them in the oven on a roasting pan drizzled with olive oil, salt and pepper or stove top just for a few minutes.
- Place the first sheet of phyllo into tart pan, press down and fit it in, spray or brush sheet with olive oil then sprinkle with romano and black pepper, repeat remaining 5 sheets the same way making sure to always cover your phyllo with wax paper while working with it so it doesn't dry out.
- Distribute shredded asiago all over.
- Spread the sprouts all over the shredded cheese then dot with the pre-roasted butternut squash.
- Drizzle top of the tart with olive oil and sprinkle more romano cheese all over.
- Place in oven 20-25 minutes or until phyllo is nice and golden.