I have you recovered from the craziness that is election day? Me either. I think I have an emotional hangover from all of the excitement and anticipation.
While I am so grateful that yesterday is over, I have to say I always enjoy watching all the election results slowly trickle in as I anxiously anticipate the announcement of our next President. And regardless of who I voted for, I always feel elated for the individual that wins, knowing that all of their hard work has payed off, but incredibly sad and heartbroken for the person who has lost.
To help remove myself from that emotional roller coaster I thought it necessary engage my taste buds in a delicious roasted veggie tart.
This tart is unique in two ways. First it uses phyllo (sometimes also spelled filo or fillo). Phyllo dough are flaky pastry sheets essentially made out of flour, water, corn starch, and a little bit of oil. You can find them in the freezer section near the pie crusts and the best thing about them is that they are very nice to your waist line compared to other pastry crusts.
Second, it has a delicious radish green’s pesto smothered along the bottom of the tart to give the dish a taste explosion in your mouth!
Don’t be too intimidated by the length of the recipe. The dish can take less 30 minutes to prep (the rest is just cooking time!) and the veggies and pesto can be prepared days in advance to make a quick and tasty week night meal.
Roasted Veggie Tart with Daikon Radish Greens Pesto
Prep Time: 30 minutes
Cooking Time: 2 hours
FOR THE VEGGIES:
2 cups roasting veggies, cut into pieces (use whatever winter veggies you have on hand just make sure you cut them all equal sizes for even cooking. I used potatoes, carrots, and daikon radishes)
1/4 cup olive oil
1 tsp Italian seasoning
Salt + pepper
- Preheat oven to 375 degree.
- Whisk olive oil, Italian seasoning, salt+pepper in a large bowl.
- Add veggies to oil mixture and stir until coated.
- Place veggies on a baking sheet and cook for 45 minutes or until soft.
FOR THE PESTO
1 bunch radish greens (about 2 cups lightly packed)
1/4 cup olive oil (feel free to use more or less depending on how thick you like your pesto)
1/4 cup pistachios
1/4 cup parmesan cheese
- Add greens, pistachios, and cheese to a food processor pulsing until just combined.
- As the processor is running, slowly pour in olive oil until the pesto reaches a consistency of your liking.
TO ASSEMBLE THE TART
6 sheets thawed phyllo dough, stacked on top of each other (read the dough directions on the box carefully as it can dry out VERY quick!)
1 tbsp butter
2 cups roasted veggies
1/2 cup pesto
- Preheat oven to 375.
- Remove 6 sheets of phyllo dough from the packaging and lay flat, on on top of the other.
- Brush the butter over the very top sheet with a pastry brush (if you prefer, you can also spray with cooking spray).
- Gently spread pesto on the top sheet making sure to leave about 1 inch dough present around all sides.
- Carefully move the dough + pesto into a bread pan. The dough should be flat on the bottom but the sides will likely go up the sides of the pan.
- Once in the bread pan, add the cooked veggies on top and brush the last bit of butter along the sides of the dough that are visible.
- Place the bread pan in the oven and cook for about 20 minutes or until the dough is a light brown.
- Cut directly out of the bread pan and serve alone or with a fried egg and feta cheese on top.
Unfortunately, the pictures don’t do it justice so you are just going to have to go try it for yourself. It is, hands down the
best healthiest emotional hangover cure EVER!