Roasted Vegetable Tart
By Proper Good1 min read
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Butternut Squash and colorful veggies make this flaky delicious tart a shareable show-stopper.
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 60 minutes
- Serves
- 4-6
Ingredients
9 items- ½red onion, thinly sliced
- 1small zucchini, cut in thin circles
- ½ bunchasparagus
- ½bell pepper, thinly sliced
- 5 tbspolive oil
- To tastesalt and pepper
- ½ pouchProper Good Butternut Squash Soup
- 1 cupshredded asiago cheese
- 1 packagephyllo dough, thawed
Method
Step 1: Preheat oven at 400 degrees. Combine onion, zucchini, asparagus, peppers, 2 Tbs oil, salt and pepper in a mixing bowl.
Step 2: On a baking sheet, roast vegetables for 20 minutes, or until softened and golden brown.
Step 3: Remove from oven.
Step 4: On a separate lined baking sheet, place one sheet of phyllo dough, brushing each sheet with remaining olive oil and pinch of shredded cheese. Continue this until all phyllo dough is layered and oiled.
Step 5: Add 1/2 pouch of Proper Good Butternut Squash Soup to the top of the phyllo dough.
Step 6: Add previously roasted vegetables. Top with remaining asiago cheese.
Step 7: Place in oven and cook for 20 minutes, or until dough is golden brown.
