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Vegetable Tart

What happens when you don’t read things carefully at the grocery store? You don’t make the dish you planned on making! I thought I was grabbing puff pastry the other day, but I ended grabbing Phyllo dough instead. Very different! I didn’t even realize it until I was thawing it and putting it on the baking sheet. I decided I’d go through with what I wanted to try anyway and see how it turned out.

It actually worked pretty well. I probably wouldn’t make it with phyllo again, and think it will be amazing with puff pastry. But my husband Eric absolutely loved it. I think he ate almost the whole thing! It makes a yummy light snack.

For the pesto sauce, you can make your own. I just use a mix and use the leftover sauce for pasta, sandwiches or pizza.

Vegetable Tart
4 inches zucchini sliced very thin
1 roma tomato sliced very thin
2 TBS finely chopped red onion
pesto sauce
olive oil
2 sheets phyllo dough
1/4 cup crumbled feta cheese

Preheat oven to 350 degrees.

Place two sheets of dough on a sheet of wax paper on a cookie sheet. Brush lightly with oil. Place in the oven for 5 minutes or until lightly golden.

Meanwhile heat a TBS of olive oil in a small pan. Lightly stir fry the onions and zucchini until tender.

Remove dough and brush lightly with pesto sauce. Place a layer of tomato slices, then zucchini slices. Sprinkle with onion and feta. Bake for another 10 minutes or until dough is lightly browned.

Slice with pizza cutter. Can be served hot or cold.

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