Since I discovered phyllo dough years ago some snacks always fall with it when there are guests at home. I like to buy more so that I have enough to take advantage of to prepare a quick and rich recipe with it, like this easy vegetable tart with phyllo dough.
A minimum of three layers is what I consider necessary, although you can add a few more to have a richer and crunchier base cake. Instead of natural tomato we could have a light tomato sauce base, or simply crushed or preserved tomato.
For 4 people
- Edged dough (minimum 3 sheets)5
- 1 tablespoon brewer’s yeast (optional)
- Provencal herbs
- Ground black pepper
- Granulated garlic
- White wine 1 splash
- Extra virgin olive oil
- Fresh parsley or another aromatic herb
How to make an easy vegetable tart with phyllo dough
- Total time1 h
- Preparation20 m
- Cooking40 m
Preheat the oven to 180º C and prepare a tray. Spread a sheet of phyllo dough on the baking sheet and paint gently with olive oil. Place another sheet on top and paint with oil. Repeat the operation until you have 4-5 sheets.
Give a touch of black pepper and place the tomato cut into thin slices on top. Salt slightly. Distribute the eggplant, cutting the slices into halves if it is too thick, and then the zucchini. Season with salt and pepper, season with garlic and Provencal herbs, and cover with the flaked yeast. Water with a thread of oil.
Bake for about 30-45 minutes, turning the tray, making sure that the edges of the dough do not burn. Moisten the vegetables with a little wine halfway through the cooking time. Serve with chopped fresh parsley.
With what to accompany the vegetable cake
This easy vegetable cake with phyllo dough is perfect to share in a snack meal or to serve as an appetizer or starter. The crisp base of the phyllo dough holds up very well if prepared hours in advance and heated slightly before serving. To enrich it we could gratin a little cheese on top.