As another TWD baker suggested, I'd rather just tunnel my way through a bowl full of veggies and cheese. Why waste perfectly decadent, butter-drenched phyllo dough under a messy glop of vegetables, herbs and goat cheese? Save the phyllo for the baklavah, or for the spanikopita, where at least the filling holds firm within the pastry and there's no soggy/oily bottom to remind you of how much butter you slathered onto that crust.
To use up my CSA farm share, I changed the veggies in this recipe to onions, mushrooms and zucchini, which I sauteed with salt, pepper and thyme. Then, I cleaned out my cheese drawer just seconds before the mozzarella and Parmesan might have succumbed to their battle against the summer heat. Alas, my poor garlic did not fare so well, so I had to omit that part. Once the tart was sprinkled lightly with the cheeses, I popped it back into the oven on low heat just until melted. It sure seemed like a good idea at the time. But I'm here to report that no matter how you dress her up, this girl is just another plain Jane in an ill-fitting poofy party dress.
Yet here's the rub, and the reason I keep coming back to these fussy recipes and my wonderful TWD colleagues. Even when I'm baking up epically uninspired veggies, I'm learning valuable lessons, such as how to clarify butter. The key word here is "learning" -- it seems there is a fine line between "clarified" and "browned" butter, but I'm getting there. I'm sure making my own clarified butter will be a handy skill to have in my arsenal, once I master it.
Since my first attempt to clarify butter, I've found this great recipe from David Leibovitz, in which there are words and photos. Plus, he uses a strainer and a cheese cloth to remove the milk solids. Strainers, cheesecloth, words, pictures -- who could ask for more?
To learn how other folks fared with this dish, check out the Tuesdays With Dorie blogroll.