Thursday, August 6, 2009

ginger/dill vegetables in a phyllo tart

This tart is perfect for using up the veggies in your fridge, and the frozen remainder of phillo pastry in your freezer..... use any kind of herbs/spices you love, and feel free to top with fresh cheeses if you want.  

1. used the lovely mandolin to create thin slices of min red potatoes, zucchini, and carrots. (had to hand sliced the tomatoes). 
2. blanche the potatoes for a few minutes (since they need the longest to cook) to even out the cooking time between veggies.
3. chop up lots of ginger, garlic, Spanish onions, dill, and parsley
4. saute potatoes in herb mixture just to coat
5. placed about 7 sheets of phillo pastry in a tart dish, sprinkled with olive oil, (tear off the access).
6. layer veggies in circles, according to colour, or however you wish to decorate...
7. top with breadcrumbs (didn't have any, so simply used the blender to chop up the two end pieces of a loaf of rye bread)
8. drizzle some olive oil on top
9. bake for 30 minutes (400), and then broil on low for an additional 5 minutes to brown



  1. oooh la la ! That is such an innovative way to use up stuff. Loved it!

  2. This is a great dish that everyone at the table would love. It is so pretty too!