Phyllo Pastry Vegetable Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- ½ onion (chopped)
- 1 cup Mushrooms
- 1 cup Artichoke (cut into chunks)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 2 sheets phyllo pastry (18x14 inches)
- 1 Tbsp grapeseed oil
- 3 eggs
- 1 cup milk
- ½ cup Gruyere
- 1 Tbsp fresh Basil (thinly sliced)
Preparation
Kitchen utensils
1 Oven-proof pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Lid
Preparation steps
1.
Preheat oven to 350° F/175° C.
2.
Heat olive oil in a medium skillet over medium heat. Add onions and mushrooms and saute until soft, about 4-5 minutes. Add artichokes, season with salt and pepper, and continue to cook another 3-4 minutes. Remove from heat and let cool a little.
3.
Lightly spray a 6 inch springform pan. Brush each sheet of phyllo with the grapeseed oil, laying one on top of the other. Place them into the pan, gently pressing against the sides and letting the excess stand and fall naturally. Trim the phyllo to about 1 inch above the top of the pan.
4.
In a medium bowl, whisk eggs and milk together. Spoon the onions, mushrooms and artichokes into the crust. Sprinkle in the cheese and then pour in the egg mixture.
5.
Bake for 15-20 minutes, or until the egg is set and the crust begins to turn golden. Remove from oven and let cool before releasing from the pan. Garnish with basil to serve.
