I put these little treats together some time ago, and now the exact process escapes me. I had some summer squash and some golden bell peppers from the farmer's market that needed to be used, and some phyllo dough whose turn was also coming up. I made the phyllo dough tarts in the same way as with the Heirloom Tomato Tart, only instead of a large tart pan, I lined a muffin tin with the phyllo dough sheets and pre-baked them until they were golden. I finely diced half of the squash and peppers, and used the food processor for the other half. I thought having some larger chunks from the hand dice added some nice texture, and prevented the filling from becoming too mushy. I heated some oil in a large pan and sweated some onion until it became translucent. I then added the squash/pepper mixture, along with some soy sauce and a shot of pomegranate molasses. Once the filling was cooked through, I strained it out of the broth that was produced by the veggies cooking down, and returned the liquid to the stove to reduce into a kind of glaze. In the meantime, I spooned the mixture into the pre-cooked tarts, drizzled some glaze over the top and finally topped with a few spoonfuls of panko bread crumbs. Back into the oven it went until the bread crumbs were crispy and the phyllo dough golden brown. Voilà!
Tuesday, August 12, 2008
In the future, I would use green and red bell peppers in place of the golden ones for extra color, and I might mix the panko with some kind of fresh herb.