Recipe by bluemoon downunder
This is such a versatile recipe: it can be served as an appetizer, for brunch or lunch or as a side dish. And it's delicious! I found it on a French-Canadian website - frenchfood.about.com - and I have adapted it for the 2005 Zaar World Tour.
Top Review by Mrs B
Very good indeed. Our personal preference would normally be for a tart with a custard filling, but the wonderful freshness of the herbs, combined with great looks makes this a 5 star recipe. I wasn't too accurate with measuring the olives, but I probably used less than specified.
- 3 tablespoons parsley, chopped (flat leaf or curly, whatever you prefer)
- 2 tablespoons fresh oregano, chopped (don't substitute dried)
- 2 tablespoons fresh thyme, chopped
- 4 garlic cloves, crushed
- 1⁄4 cup extra virgin olive oil
- 2 small zucchini, sliced with a mandoline (or very thinly sliced)
- 2 small summer squash, sliced with a mandoline (or very thinly sliced)
- 6 sheets phyllo dough, thawed
- 3 tablespoons unsalted butter, melted
- 1⁄2 cup kalamata olive, pitted
- salt, to taste
- fresh ground pepper, to taste
Directions See How It's Made
- Preheat the oven to 375ºF.
- Brush a rimmed baking sheet with butter.
- Slice the zucchini and summer squash.
- Mix the herbs, garlic and 3 tablespoons of oil together.
- Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
- Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
- Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
- Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
- Bake for 25 minutes, or until the edges have just begun to turn brown.
- To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.