Quick Veggie Tart with Red Pepper Sauce
Crispy phyllo shell loaded with sautéed zucchini, bell peppers, and onions, finished with melted cheese. Served with bright red pepper sauce and a fresh tomato-lettuce salad for a complete Argentine-inspired dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 6 sheets frozen phyllo dough (thawed)
- 1 medium zucchini, sliced into half-moons
- 1 medium bell pepper (red or yellow), chopped
- ½ medium yellow onion, thinly sliced
- 1 cup shredded mozzarella or cheddar
- ¾ cup roasted red peppers (jarred), plus 2 tbsp liquid
- 2 servings fresh tomato and lettuce (for serving)
Instructions
- 1
Heat 2 tbsp olive oil in a 10-inch skillet over medium-high. Add onion and cook until soft, about 3 minutes.
- 2
Add zucchini and bell pepper, stirring occasionally, until tender and lightly golden, about 5 minutes.
- 3
Layer 3 phyllo sheets in a baking dish, brushing each with olive oil. Spread veggie mixture on top, then layer remaining 3 phyllo sheets with oil between each.
- 4
Sprinkle cheese over the top phyllo. Bake at 400°F until the crust is golden and crispy, about 8 minutes.
- 5
Blitz jarred red peppers with their liquid, salt, and pepper in a blender until smooth. Transfer to a small bowl.
- 6
Slice the tart into wedges. Serve with red pepper sauce alongside fresh tomato and lettuce salad.
Tools you’ll need
- 10-inch skillet
- 9x13-inch baking dish
- blender
- knife and cutting board
- brush for oil
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