Rustic Tomato Tart with Roasted Veggies

Roasted Baby Veggies

Remember those cute little mini veggies from one of my last posts. Well..this is what I decided to do with them.

I took them all, the baby purple artichokes, baby zucchini and squash, & the purple carrots, cut them all in half lengthwise and placed them on a cookie sheet sprayed with some vegetable spray. I sprinkled them with Fleur de Sel that I mixed with some italian herbs, some finely minced garlic and placed them in a 375 degree oven to roast. I roasted them until fork tender. About 25 mins. When I took them out, I squeezed the juice of one lemon and tossed the veggies together in a bowl.

(just before going into the oven to roast)

Rustic Tomato Tart

6 Phyllo Sheets
7-8 tomatoes sliced (i like to use heirloom tomatoes when available)
1/2 cup dijon mustard or grainy mustard (whichever you prefer)
1 cup melted butter
Fontina cheese slices
Gouda cheese
or any other combination of cheese you'd prefer
1/4 tsp sea salt
1/4 tsp mixed herbs of your liking
1/2 tsp minced garlic

Dampen a cloth to have placed over top of phyllo sheets so they don't dry out
Layer one sheet of phyllo on top of a sprayed 9x13 pan, and brush with some of the melted butter leaving the excess phyllo hanging over the edge of pan
Lay the next sheet of phyllo on top
Brush a little bit of the dijon mustard on top of this phyllo sheet
Place another sheet of phyllo on top
Top this phyllo sheet with slices of gouda cheese
Begin placing sliced tomatoes over top the gouda cheese layer to create a layer of tomatoes
Sprinkle with minced garlic, half of the sea salt and herb mix
Repeat all layers exactly the same beginning with the phyllo sheet, brushed with butter and continue on from there, but change the cheese layer from gouda cheese to fontina cheese
Ending with the layer of tomatoes, sprinkled with the rest of the sea salt, garlic and herb mix
Leave the tomatoes showing on the top layer, & take the excess phyllo and bring it in just inside the pan, brushing them with melted butter
Place in a 375 degree oven for about 25-30 mins. Until edges of phyllo are brown, and cheese is melted

It is a filling tart. Can be used as an appetizer cut bite size or larger and used as a main course.
I served it along side the roasted veggies

Yummy!!!

Sorry for the pictures being so yellow. My camera is beginning to give out on me. Time for a new one.

Hope you enjoy this yummy idea for a dinner any night of the week :)

Until we cook again!