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Roasted Vegetable Tart
Servings: 12 tarts
Calories: 107 kcal
Ingredients
  • 2 plum tomatoes sliced
  • 1 zucchini sliced
  • 1 cup sliced mushrooms
  • 1 cup cubed butternut squash 1 clove garlic minced
  • 1 ⁄4 teaspoon salt
  • 1 ⁄4 teaspoon ground black pepper
  • 2 tablespoons olive oil divided use
  • 8 sheets phyllo pastry
  • 1 ⁄4 cup nonfat plain Greek yogurt
  • 1 ⁄2 cup shredded mozzarella
  • 1 ⁄2 cup shredded Cheddar cheese
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
Instructions
  1. Preheat the oven to 400°F.
  2. Place vegetables, garlic, salt, and pepper on a large
  3. baking sheet. Mix well. Drizzle 1 tablespoon olive oil over the top of the vegetables and mix again. Roast for 20–25 minutes until tender. Allow to cool.
  4. Grease a 9" × 13" casserole dish and lay 6 sheets of phyllo pastry inside. Sparingly brush with the remaining olive oil. Spread the Greek yogurt on top of the phyllo dough evenly. Sprinkle the shredded mozzarella, then the Cheddar, over the yogurt.
  5. Pour the cooled vegetables on top of the cheese and spread evenly.
  6. Crumble the remaining 2 phyllo sheets on top of the vegetable mixture. Sprinkle the Parmesan cheese and basil on top.
  7. Bake for 15 minutes until the edges are golden brown. Allow to cool, and slice into 12 squares. Serve warm or cold.