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Colorful Vegetable Tart

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Colorful Vegetable TartSquash, carrots, raisins, walnuts, and cheese combine to form this beautiful and versatile vegetarian tart that may be prepared with other vegetables or other cheeses as desired, also it may be prepared as individual tartlets.

Ingredients:  6 servings as a main course

200 g. filo pastry (about 10 sheets 30 cm. in diameter)

3 tablespoons butter and more for brushing pie pan

3 tablespoons vegetable oil

For filling

500 g. small size zucchini, chopped

400 g. carrots, peeled, chopped

1 teaspoon sugar

4 tablespoons olive oil

3 tablespoons raisins

¼ cup coarsely chopped walnuts

75 g. Danish blue cheese, stilton, or mozzarella or any cheese that melts

Salt and freshly ground white pepper

 

1. Preheat oven to 150 Cº (300 Fº).

2. Brush a 26 diameter pie pan with butter.

3. Melt the 3 tablespoons butter then mix with the 3 tablespoons vegetable oil.

4. Brush one filo with the butter-oil mixture and cover the rest of the leaves with a clean damp cloth.

5. Place the filo leaf in the pan buttered side up allowing the edges to hang out by 4 cm. Continue with the rest of the filo layering the edges at various angles.

6. Crunch the hanging edges to form a clean edge and place in the freezer for 30 minutes.

7. Bake the tart about 20 minutes or till golden in color.  Remove and set aside.

8. Meanwhile mix the chopped zucchini with the chopped carrots, olive oil, and sugar, season and place on a baking pan in one layer if possible.

9. Raise oven temperature to 200 Cº (400 Fº) and bake about 45 minutes or until soft stirring once. (Recipe may be prepared to this stage a day in advance, cover pastry well and keep at room temperature, refrigerate vegetables but bring to room temperature before continuing).

10. Place vegetables over tart, scatter raisins and walnuts on top then scatter pieces of cheese being used on top.

11. Return tart to oven till heated through and cheese has melted. 

 

Serve hot with a green salad on the side.

To reduce calories: 

Spray filo leaves with oil spray instead of the 3 tablespoons butter and 3 tablespoons vegetable oil.   Mix vegetables with 1 tablespoons olive oil instead of 4 and omit sugar.  Use light cheese of choice.

   
© 2005 Cooking Courses Marlene Matar