Fresh. Roasted. Vegetables.
All in a delicious savory pie! Add lots (as in 4 varieties) of Italian cheese, fresh garlic and basil, and some beautiful phyllo dough . . . and you’ve got a show-stopper dish! Hello Gorgeous! Meet “Italian Cheesy Artichoke and Asparagus Phyllo Pie”!
Oh my!
This cheesy, savory pie would be perfect for a brunch or lunch with friends. Plus you can make it ahead and simply re-heat it. For those who are either vegetarian or decreasing the amount of meat in your nutrition, this recipe is perfect!
I have to admit, I like foods with a lot of brilliant color and this recipe delivers both vivid natural colors plus delicious flavor to boot!
Part of my love of cooking is experiencing the visual joy of nature’s bounty placed in front of me. Just take a look at the veggies that went into this pie!
Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over and freshly crack some black pepper and sea salt all over everything.
Roast those babies to bring out an even more intense level of flavor!
After roasting the vegetables, just look at the how the color intensifies along with the flavor!
There’s plenty of Italian cheese in this pie/tart too: Creamy ricotta, buttery fontina, sharp asiago, and delicious pecorino romano! The cheese is infused with additional flavors of garlic, fresh basil, and Italian seasonings. The end result is a very creamy, flavorful filling surrounded by a crispy, golden phyllo ‘crust’.
Bake and enjoy!
A perfect vegetable tart filled with roasted fresh asparagus, artichoke hearts, sun-dried tomatoes, garlic, and Italian green olives. The added 3 type of Italian cheese maximize the flavor. Perfect for a brunch too!Italian Cheesy Artichoke and Asparagus Phyllo Tart
Ingredients
Instructions
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o my my my…Roz..I am DROOLING..the colour, flavour…just too GOOD to be true. An incredible creation, Roz.
WOW, what a compliment Angie! This is a great vegetarian recipe full of healthy veggies!
Roz
I love crisp phyllo pastry and your filling looks and sounds great!
Thank you Caroline! I’m glad to have found your blog and your delicious Chard and Parsnip Galette!
Roz
All I can say is WOW
It’s such a compliment to me whenever you simply say, “WOW”, Larry!
Roz
I love all the goodies you put into your savory pie! And that photo of the roasted veggies is terrific!!! Great pie—and the phyllo crust is a nice change, too 🙂 xo
Thank Liz! I enjoyed the phyllo crust, as you said, for a nice change. But you know our Bill husbands; mine said he likes regular pie crust better! HA! I like it either way though! xo
Roz
a lovely recipe , I just say “come quickly spring!” Un abbraccio !
I agree Chiara! I am very ready for spring — primavera!!!
Un abbraccio,
Roz
This looks fabulous, Roz, and I’ll be pinning this as soon as I click ‘Post Comment’! If I didn’t have to lose the three pounds I gained on vacation, I’d make it this weekend 🙂
Hi Susan, I know what you mean! I think that I gain 5 lbs. on each vacation! and it gets worse the older that I get!
Ciao,
Roz
My husband and I were just talking about different ideas to use for Artichokes! I can’t wait to show him this recipe! It’s beautiful!!
Oh thank you Sara,
One of the things about this recipe is that you can really just add whatever you like!
Ciao,
Roz
So colorful! Your pie does indeed look to be a combo of wholesome roasted veggies. Love your choice of cheeses too.
Thank you Kim!
This is almost too beautiful to eat! The perfect brunch…phyllo is so elegant, isn’t it?
Yes, Monica, phyllo is so fun and elegant to bake with!
Ciao,
Roz
Roz – You’ve outdone yourself with this beauty. I would love to make it and serve it to my friends at next week’s Italian chit-chat group.
Oh thank you Linda, I am sure that whatever you do to this basic recipe will be amazingly delicious! I just wish that I was in your Italian chit-chat group!
Ciao,
Roz
This is a gorgeous pie, Roz. I bet your dinner mates all ooh and aah when you bring it to the table — and rightly so!
Awe, thanks John! You’re right! We eat with our eyes first, huh?
Ciao,
Roz
This looks crazy delicious Roz. I love all the ingredients too!
Thank you so much for your kind compliment, Renee! I truly appreciate your stopping by to comment!
Ciao,
Roz
Great flavors here! And it looks perfect for spring.
Thank you so much, Lauren! I appreciate your thoughtful and kind comment so much!
Happy Spring to you,
Roz
What a beautiful pie, Roz! Using the phyllo dough for the crust is so creative. Such a great idea! Roasted veggies are one of my favorite things to eat so I know I would love this. Thanks for sharing it. I just wish I could have sat down and eaten a piece with you! 🙂
Thanks so much Shari! I’ll be right over to read about what you’ve been cooking! Roz
I love how the phyllo crust fancies up the pie.
Thanks Liz ….. I totally agree!
Ciao,
Roz
Gorgeous pie! All the phyllo makes me think of bisteeya.
Wow, thanks for such a lovely compliment, Sue Lau!
Ciao,
Roz
Such a beautiful pie! I love the phyllo and colors.
Grazie mille, sweet Tara!
Ciao,
Roz