In searching for a vegetarian based brunch recipe, I came across this Anna Olson roasted garlic vegetable tart. I remember watching this episode on food network and thinking how beautiful, delicious, and healthy this recipe was. Perfect for a big family lunch affair! Now I know it may not be winter squash season, but I just love the sweet, buttery flavour of roasted butternut squash. In combo with roasted garlic and feta…what could be bad! Now this recipe uses phyllo…I used to be intimidated to work with these delicate sheets of pastry but really…not hard at all!
Now for those of you who know me (which is probably most of you at this stage in my bloggin career!), you may know of my need to stick to a recipe…EXACTLY! Well, I am proud to say I freestyled a little on this one! And while the tart may not have been perfect, it was still quite tasty! Perhaps more recipe experimentation is in my future!
Roasted Garlic Vegetable Tart (Adapted from Anna Olson)
2 heads of garlic, the top part cut off to expose the cloves
2 butternut squash, peeled and diced
2 red pepper, diced
1 head fennel, thinly sliced
2 tbsp sage, chopped
1 cup feta, diced
salt and pepper to taste
11 sheets phyllo
Preheat oven to 400 degrees. Wrap garlic in a single layer in aluminum foil and place in oven for about 45-60 minutes, or unil nice and tender. Remove from oven and let cool.
Toss butternut squash with 1 tbsp olive oil and season with salt and pepper. Spread on roasting pans and bake in oven for about 25-30 minutes or until tender. Remove and let cool. Place butternut squash in bowl with red pepper, fennel, sage, and squeeze out roasted garlic into bowl and mix together. Turn down oven to 375.
Next, unroll phyllo and cover with damp paper towel. Spray 11 inch pan with removable bottom with cooking spray. Start layering phyllo in pan, place one horizontally, and spray with cooking spray and then place one vertically and spray with cooking spray and continue until you have a “crust.” Pour filling into phyllo crust and fold or crimp edges. Brush edges with a little oil and top with feta. Place pie in oven for about 25 minutes, or until phyllo is browned.
So I have to say that the flavour and presentation were amazing! However, when cut, the filling kind of fell out of the pie. I think next time I would bake it in a shallower pan or use a sturdier crust. Or perhaps add an egg or puree the squash to act as a binder. This would also probably be delicious just baked as roasted garlic and vegetables topped with feta without the pastry.
I am now left with several sheets of phyllo…spanakopita anyone?