Roasted Vegetable Tart

Butternut Squash and colorful veggies make this flaky delicious tart a shareable show-stopper. 

Cooking Info
Prep Time: 20 minutes
Cook Time 40 minutes
Total Time: 60 minutes
Serves 4-6
1/2 red onion, thinly sliced
1 small zucchini, cut in thin circles
1/2 bunch asparagus
1/2 bell pepper, thinly sliced
5 Tbs olive oil
salt and pepper, to taste
1/2 pouch Proper Good Butternut Squash Soup
1 cup shredded asiago cheese
1 package phyllo dough, thawed
1. Preheat oven at 400 degrees. Combine onion, zucchini, asparagus, peppers, 2 Tbs oil, salt and pepper in a mixing bowl.
2. On a baking sheet, roast vegetables for 20 minutes, or until softened and golden brown.
3. Remove from oven.
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.
5. Add 1/2 pouch of Proper Good Butternut Squash Soup to the top of the phyllo dough.
6. Add previously roasted vegetables. Top with remaining asiago cheese.
7. Place in oven and cook for 20 minutes, or until dough is golden brown.


Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

Join the Soup Revolution

We're changing the way soup is enjoyed and pre-orders are open now! Order now to be part of our first delicious batch!

Pre-order Now

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


My cart

Your cart is currently empty.
Shop now
Try our soup packs!