My sister gave me a vegetable tart recipe several years ago and I have always loved it, though the both of us mainly used spring or summer vegetables because their lightness seemed to match the inherent lightness of the pie. I recently began adding my own touches, including phyllo dough for its flakiness; beets both for sweetness and substance; and mixing my own cheese mixture for the bottom. The tart becomes a reminder that winter meals don't have to be overly hearty in order to be filling. - CookingTheGlobe —CookingTheGlobe
Test Kitchen Notes
I loved how this tart is a riot of tasty winter vegetables. Roasting the leeks, beets, and Brussels sprouts brings out their natural earthy sweetness, complemented by the woody aroma of rosemary, and yields a tart that feels hearty and rustic but not too heavy. I would recommend roasting the Brussels sprouts in a different pan from the beets and leeks so you can monitor their cooking progress separately. Mine cooked significantly faster, and you want sprouts that are browned and tender, but not mushy. The tang of goat cheese is always a nice complement to beets and the herbs add an extra punch of flavor. The layers of phyllo give an airy crispness to the edges of the tart, but I think a filling like this would also be quite at home in a toothy cornmeal or herbed pastry crust. We ate this tart hot, as recommended, for dinner, but also very much enjoyed leftovers at room temperature the next day for lunch. —fiveandspice
beets, peeled, halved and sliced to 1/4inch thick
leek2, roughly chopped
brussels sprouts, quartered
fresh rosemary, chopped
plain goat cheese
garlic clove, finely minced or forced through garlic press
Preheat oven to 400F. Place beets, leeks and brussels sprout on sheet pan and sprinkle with 2-3 tablespoons of olive oil and rosemary. Season with salt and pepper then, using hands, toss vegetables to coat. Bake for 20-25 minutes or until vegetables are fork-tender.
While vegetables are roasting, make cheese spread: mix goat cheese, chives, chervil and garlic in a small bowl. Add up to 1 tablespoon of milk - this is to make the mixture spreadable. Season with salt and pepper plus a dash of olive oil. Set aside.
Prepare the phyllo crust: place one sheet of dough on greased sheet (or pizza) pan and brush sheet completely with melted butter. Place next sheet of dough on top, brush with butter and repeat with next 7 sheets of dough (you will have one remaining.)
Place final sheet of dough on top and brush only outer edges with butter (make about a 3-inch border.) Spread the cheese mixture in the middle, being sure the cheese touches the butter border. When vegetables have finished roasting arrange on top of cheese, being sure they are an even layer, then fold edges of dough over filling (to partially enclose the vegetables and cheese.) You can make this fold fancy or keep it in a square shape - your choice. Brush dough with additional butter and bake for 25 minutes or until pastry is golden brown. Serve hot.