Herb-Roasted Vegetable Tart with Crispy Phyllo Crust
A flaky, golden phyllo crust cradles a medley of roasted seasonal vegetables and fresh herbed cheese, perfect for elegant yet simple entertaining. This mediterranean-inspired vegetarian ready in about 60 minutes layers sheet (17x12 inches) phyllo dough, olive oil, medium, thinly sliced zucchini into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 sheet (17x12 inches) phyllo dough
- 2 tbsp olive oil
- 1 medium, thinly sliced zucchini
- 1, thinly sliced red bell pepper
- 1/2, thinly sliced red onion
- 1 cup, halved cherry tomatoes
- 1 tbsp, finely chopped fresh thyme
- 1 tsp, finely chopped fresh rosemary
- 4 oz, crumbled feta cheese
- 1, beaten egg
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly brush a 9-inch tart pan with 1 tbsp olive oil. Unroll 1 sheet phyllo dough and cut into 1-inch strips; arrange strips in a spiral pattern in the pan, brushing each layer with 1/2 tbsp olive oil.
- Step 2: In a bowl, toss 1 medium thinly sliced zucchini, 1 thinly sliced red bell pepper, 1/2 thinly sliced red onion, and 1 cup halved cherry tomatoes with 1 tbsp chopped thyme, 1 tsp chopped rosemary, and 1/2 tbsp olive oil. Spread mixture evenly over the phyllo base.
- Step 3: Sprinkle 4 oz crumbled feta cheese over vegetables, then drizzle with 1 beaten egg. Bake for 30-35 minutes until phyllo is golden brown and vegetables are tender when pierced with a fork.
- Step 4: Let rest for 10 minutes before slicing to allow filling to set. Serve warm with a sprinkle of additional fresh thyme.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Vegetable Tart with Crispy Phyllo Crust take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Herb-Roasted Vegetable Tart with Crispy Phyllo Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Herb-Roasted Vegetable Tart with Crispy Phyllo Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Vegetable Tart with Crispy Phyllo Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Vegetable Tart with Crispy Phyllo Crust?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
