Recipe Ingredients
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1/2 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
- 1/4 cup minced chives
- Honey (optional)
Recipe Directions
- Thaw 1 roll of phyllo, following thawing instructions on package. Preheat oven to 400°F. 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.
