Grilled Vegetable Tart with Phyllo

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Have I told you how much I love using phyllo? It’s so forgiving and you don’t have to be so precise! It makes the most perfect, light and flaky, crunchy base for my grilled vegetable tart.
Grilled vegetables are a thing of beauty, I love all the colors, and the flavors are so enhanced by a simple brushing of olive oil and a sprinkling of salt and pepper. I try to grill them on a weekly basis then tuck them away in my fridge so I can incorporate them into my meals.
Once your vegetables are grilled this recipe is super simple. Grab a tart pan with removable bottom and brush with olive oil. Open a box of phyllo dough and take a phyllo sheet and place it into the tart pan, no worries if it rips, you can patch it up and no one will ever know! Brush each layer with olive oil then sprinkle with grated romano cheese and fresh ground pepper. Do six or seven layers like that.
When you get to the last layer add slices of cheese, I used an aged Asiago.  Arrange your grilled veggies on top and place in a 400 degree oven until phyllo is dark golden and cheese is melted. Mine took around 20 minutes or so.
Garnish with fresh basil and shaved Parmigiano Reggiano!
I served my tart with a spicy arugula salad on the side, simply dressed with fresh lemon and olive oil.
Buon Appetito!

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  1. Nobody makes vegetables sing the way you do. I am looking for a vegetable-centric spring and will start with this!

  2. You knew I would love this one, and it’s not even a Tuesday!

  3. Absolutely beautiful! Looks fantastic and perfect for a light lunch.

  4. Those colors, those flavors, that cheese beneath the veggies – you make me want to become vegetarian. gorgeous – and delicious.

  5. I would love a slice of this right now

  6. Now that is a work of art! I love using phyllo too. xo

  7. I saw this on Pinterest and repinned it to my “Very Vegetarian” board without realizing it came from your blog, Marie! I love how it looks!

  8. I love all your recipes and the photos too, but your vegetable dishes just shine. Have you thought of writing a vegetarian cookbook?

  9. This looks so delicious, I’m totally making it this weekend!

  10. Marie, your photos are making my mouth water! Gorgeous shots of a wonderfully flavorful looking creation. I never would have thought to pile my grilled veggies on phylo dough but now I can’t wait to try it.
    It is FINALLY warm enough to use the grill outside!!!


    p.s. Sending the link to my Vegetarian Sis, too!

  11. That’s a work of art Marie. Hope you had a lovely Easter.

    YAY you’re on Pinterest!

  12. A thing of beauty, indeed!

  13. Great blog! i love italian food 🙂 greetz from Poland!

  14. Looks beautiful.
    What a delicious and beautiful blog your have. blessings, Catherine

  15. Marie, I love your blog. We are both Chicago girls and I frequent Standard Market and Freddys (both are amazing). Another great place for a burger is the Zest Cafe in Downers Grove located within the Lemon Tree Grocer (1/2 priced burger mondays and they have a great patio!). Thank you for all your great recipes and local ideas!

    With regards to this dish, do you marinate the veggies prior to grilling? If so, what do you marinate them with?

  16. Hi Ashley, thanks for the burger recomendation! I’ve been to Lemon Tree but never ate there. No I do not marinate the veggies, just grill them by brushing with olive oil, salt and pepper. Nice to meet you, Chicago girl!

  17. As I was scrolling down the page, my husband saw these pictures and started panting. Really. I don’t even like vegetables but this looks incredibly beautiful!

  18. All of your recipes are simply divine! I am not a baker by any means and have always been intimidated by using phyllo dough! Italian is my favorite! Thank you for sharing all of your wonderful recipes!

  19. Marie, we’re so glad to have found your blog. This looks absolutely wonderful. We will pin this link on Pinterest and share it on our Facebook page soon, too. Thanks for sharing and for such a wonderful blog with great photographs. Keep up the great work!

  20. Marie, honestly this is one of the best food blogs I’ve seen in a very long time! Following you on Pinterest and Facebook and plan to try many of these recipes! Thank you for the inspiration!

  21. This blog is fabulous, to say the least. Love the photos and great ideas. Once again I am inspired by you, Marie, to try something
    new, which is phyllo. Thanks for reminding me to grill veggies, less heat in the house.


    I was wondering if this reheats well or if it is good cold…. leftovers?

    • Kathleen, I wouldn’t eat it cold, but it tastes great heated up as you will need to crisp the phyllo up again.

      • KATHLEEN LATOUR says

        Thanks Marie! I would suppose heating it up in the toaster oven at work would be fine. I’ve got all my veggies roasted so now I getting ready to put it all together. It sounds wonderful and I can’t wait to eat it.

  23. Made it tonight. It was delicious and beautiful too! Sad to to have any leftovers. I will just have to make it again soon. Thanks so much I just found you on Pinterest. I can’t wait to try some other recipies.

  24. We tried your recipe today with the fresh basil from our herb garden. It was above the top! I highly recommend it to everyone!!! Thank you for sharing. Teresa

  25. Melissa Chace says

    Hi – I want to try this recipe this wknd but I don’t have a tart pan. Will it work in a Pyrex or baking sheet?

    • A baking sheet with a rim on it will work, 1/4 sheet pan size. It has to be sort of flat with a rim so I don’t know about pyrex. I like a tart pan with the removable bottom looks pretty and makes it easier to cut. Enjoy!

  26. Hey there! I’ve been following your website for a while now and
    finally got the bravery to go ahead and give you a shout out from Humble
    Tx! Just wanted to tell you keep up the fantastic job!

  27. This was so simple to make and absolutely my favorite all time recipe. The painstaking part was grilling the veggies. Next time I will grill the veggies in larger pieces and then cut before laying out on the phyllo sheets to make the grilling process easier. I used Pam’s spray olive oil between the phyllo sheets. Not a fan of spray oils but will cut your time/effort to virtually nothing and you can control the amount of oil being used. Also, I did not use a tart pan. I used a half baking sheet. The Asiago cheese was delicious. I’m going to try this with Gruyere cheese this weekend.

  28. Made last night for a friend who broke her ankle
    Served with a lamb steak and Greek olives on the side
    They went crazy over it
    Next time will try the greek olives on the tart with a drizzle of balsamic glaze
    They all thought that would be good as well
    Got your recipe through the CSA farm box THIS SUMMER
    When we had all the veggies in the box
    Have been dying to try it
    This dinner was a huge hit
    Also added one large roasted red pepper sliced into thin strips
    Thanks , Paula


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