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Colorful Veggie Tart

Written by Published on Updated on May 21, 2019 in Uncategorized

 

Today was Farmers Market day in the village close to my house. It was a lovely, a bit cold but sunny day so it gave me a chance to walk over and look around to see what they had to offer.  There was a wide variety of things to choose from vegetables, fish, cheeses etc.. 🙂 I wanted to make this tart, so I was hoping to find all the ingredients I needed.  While strolling through the market I saw the wonderful vegetables, that I just had to buy. 🙂

I know most think that this dish is considered more of  summer dish but to be honest, I love to eat soups to tarts all year round.  Very simple recipe and so tasteful…the peppers along with the zucchini, aubergines, and onions, just have this powerful taste.  After I took it out of the oven I just had to try it to see how it turned out, what more can I say than it just made me smile.   🙂  

COLORFUL VEGGIE TART

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Ingredients
  

  • 1 sheet of Phyllo Dough
  • 1 Red Bell Pepper sliced
  • 1 Green Pepper sliced
  • 1 Yellow Pepper sliced
  • 2 Aubergines sliced or cubed
  • 2 Zucchini sliced
  • 2 large Onions chopped
  • 200 grams Milk
  • 2 medium Eggs
  • 150 grams of Feta Cheese cut into small cubes
  • 150 grams Pecorino Cheese or Parmesan
  • 1 tablespoon Oregano
  • Salt and Pepper
  • 1/4 Olive Oil

Instructions
 

  • Dice or slice all the ingredients.
  • In a large skillet pan add in 1/4 cup of Olive Oil. Start by adding in the onions, sauté and then add in the vegetables..continue by adding oregano, continue to sauté until all the vegetables have softened.
  • In a large bowl add the eggs, the milk and whisk the ingredients until nicely combined.
  • Add feta and pecorino cheese.
  • Add the vegetables into the bowl and mix all the ingredients together.
  • Place the phyllo dough into your tart dish..if it is store bought no need to add olive oil to the dish. If you decide to make your own dough you must brush pan with olive oil before placing in the dough.
  • Bake for about 45 minutes at 180 degrees…The great advantage with this recipe is that it can be eaten hot or cold. 🙂 I hope you enjoy this recipe!! 🙂

 

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

23 Comments

  1. Megala
    November 17, 2017 at 4:09 pm  ·  Reply

    Beautiful tart ! Like your choice of veggies !!

  2. mistimaan
    November 17, 2017 at 4:32 pm  ·  Reply

    Looks awesome and tasty…….loved it Sophie 🙂

  3. Karin, theaustriandish
    November 17, 2017 at 6:08 pm  ·  Reply

    Looks beautiful, and I’m sure it’s very tasty!

  4. cookwithreena
    November 17, 2017 at 6:34 pm  ·  Reply

    Looks delicious!!

  5. Italian Goodness
    November 17, 2017 at 8:02 pm  ·  Reply

    Yum! This recipe made my mouth watering!!! Would it be fine to use puff pastry instead of Phyllo dough?

  6. dtills
    November 18, 2017 at 5:11 pm  ·  Reply

    I agree with you, soups and tarts all year long! Looks tasty Sophie 🙂

  7. chefkreso
    November 19, 2017 at 4:03 pm  ·  Reply

    Love the colors and absolutely love the flavours!

  8. jyo
    November 20, 2017 at 7:50 am  ·  Reply

    Such a beautiful tart !!

  10. Vero and Canito in the kitchen
    November 21, 2017 at 11:49 am  ·  Reply

    Amazing tart, Sophie! I love those veggies 🙂

  11. a little Swiss, a little Canadian
    November 22, 2017 at 2:45 am  ·  Reply

    Mmmm love veggie tarts, but I usually just use one veggie! Definitely have to change that and make something like your recipe for a change!☺😋😍

  12. Margaret from soulfood101blog
    November 24, 2017 at 3:20 pm  ·  Reply

    Oh my Sophie this one, like all your recipes, sounds scrumptious!! It looks so pretty too. I like that it can be eaten both hot or cold. That is a blessing because sometimes you need something quick, when there’s no time for heating.

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