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.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
How in earth did I miss this gorgeous tart?!!!! Can’t wait to try it!
So true about phyllo! And the many-layered texture is out of this world. I’m one of those odd birds who really enjoys brussel sprouts, so I’m sure I’d love this.
Now this I gotta try! OMG!
Wow. That looks scrumptious! I’m not a huge fan of brussel sprouts but this just might change my mind.
I love shaved brussels sprouts anything, but this is tops. The cheese underneath the veggies is such a delicious idea!
I wish I was not the only person in my family who eats brussels sprouts! although, I could make a smaller tart….. fabulous recipe.
LOVE the look of this tart! So colourful and inviting! Brussel sprouts are one of my favourites but never thought to add them to a tart! Will be trying this one out!
Wow! This tart looks absolutely delicious. I love Brussels sprouts and I can’t imagine anything better that a tart made with them. Add butternut squash and cheese and what’s not to love?!? Great post and beautiful photos.
Congrats to Terri! I guess that cookbook will stay on my Amazon.com wish list for now 😉
My daughter loves brussel sprouts, so I’m going to keep this tart in mind to make for her, soon, Marie. Using phyllo dough is a real time saver! I can’t wait for the Denver Trader Joe’s to open!
Marie – you make me realize that I don’t use phyllo very much and I don’t know why. You make it look so easy and delicious. I love that layer of cheese you’ve got in there and never knew TJ’s had shaved brussels sprouts. I’m going to look for them.
Beautiful! I love phyllo, and you are so right about its forgiving nature.
This just sounds so good. My sister is wild for brussels sprouts. I’ll have to send this on to her. She will absolutely flip! Thanks, Marie!
This sounds wonderful and all the things I like. Congrats to Terri.
Hey Marie! I’m in the car on the way to the airport but Tracy and I wondered if you and Tony would like to go to the Chocolate Show this weekend? Here’s the info if you haven’t heard about it http://www.chicagochocolatefestival.com/eventinfo.html email me and let mine know!
Love all the flavors. I make balsamic brusell sprouts with butternut squash and bacon. But love this in a tart form!