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    You are in: Home / Recipes / Roasted Garlic Vegetable Tart Recipe
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    Roasted Garlic Vegetable Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    25 mins

    1 hrs 30 mins

    Olha's Note:

    Tart is made with phyllo pastry and filled with butternut squash, bell peppers, fennel and topped with feta cheese. Delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For roasted garlic oil, preheat oven to 375°F Peel garlic cloves and place in a baking dish. Cover with oil, stir to coat, and cover dish. Bake until garlic cloves are golden, about 40 minutes. Let cool.
    2. 2
      Toss squash with 3 tbsp garlic oil and season lightly. Bake squash, covered for 15 minutes at 375 F, then uncover and reduce temperature to 350 F, and bake until tender, about 20 more minutes.
    3. 3
      Toss cooled squash with diced red pepper, sliced fennel, sage and lemon zest. Season to taste.
    4. 4
      To assemble tart, increase oven temperature back to 375°F Spread out 1 sheet of phyllo (keeping other sheets covered). Brush lightly with garlic oil and lay another sheet over. Continue layering remaining phyllo sheets, brushing with garlic oil between each layer. Fold phyllo in half lengthwise and gently lift and place in an ungreased rectangle (4-x- 10 inch) removable-bottom tart pan. Spoon squash filling into tart shell and crumble feta over. Bake for 20-25 minutes, until phyllo is a rich brown.
    5. 5
      Serve tart warm or at room temperature. Serves 6.
    6. 6
      Chef Anna Olson.

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    Nutritional Facts for Roasted Garlic Vegetable Tart

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 492.6
     
    Calories from Fat 373
    75%
    Total Fat 41.5 g
    63%
    Saturated Fat 5.7 g
    28%
    Cholesterol 17.8 mg
    5%
    Sodium 287.3 mg
    11%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 4.3 g
    17%
    Sugars 4.8 g
    19%
    Protein 6.0 g
    12%

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