Description
Bright and beautiful, this colorful tart showcases layers of sweet potatoes, apples and beets in a crisp phyllo crust. Ideal as a vegetarian entrée or a festive side dish, it’s a delicious way to bring seasonal flavors to your holiday table.
Ingredients
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- ½ cup butter, melted
- 1 cup ricotta cheese
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 2 medium sized roasted beets, thinly sliced
- 1 medium sweet potato, peeled & thinly sliced
- 2 apples, thinly sliced wedges
- ¼ cup minced chives
- Honey (optional)
Directions
Thaw 1 roll of phyllo, following thawing instructions on package. Preheat oven to 400ºF. Grease tart pan or shallow pie pan.
Place 1 sheet of phyllo in your tart pan and lightly brush the surface with melted butter. Layer and repeat with 9 more sheets, staggering sheets and letting some hang over sides.
Spread ricotta in an even layer over the phyllo. Drizzle with balsamic vinegar. Season with salt and pepper to taste.
Arrange sliced vegetables and apple over top.
Fold overhanging phyllo up and over to form crust. Brush crust and filling with remaining melted butter; sprinkle with chives.
Follow storing instructions on the package for unused sheets.
Bake for 30 to 40 minutes until the crust is golden brown and vegetables are tender.
Serve warm with drizzled honey if desired.
