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1
Slice the eggplant and place them on a cooling rack over a cookie sheet and sprinkle liberally with salt.
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2
Let them sweat for about 30 minutes.
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3
Slice zucchini and carrots, Place them on a cookie sheet.
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4
Salt, pepper and drizzle with olive oil.
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5
Roast in a 350F oven for 15-20 minutes or just until the zucchini are tender.
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6
You might want to put the carrots back in until tender.
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7
Rinse off the eggplant in the sink to remove the excess salt.
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8
Place them on a cookie sheet.
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9
Pepper and drizzle them with olive oil and roast for 15-20 minutes or just until tender.
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10
Let the veggies chill out on the counter or fridge while you make the crust.
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11
Melt 3-4 Tbsp butter.
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12
I use unsalted sweet cream, but use what you have.
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13
I added in to the butter 1/2 tsp each of: rosemary, sage, thyme, basil, parsley, and marjoram.
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14
With a pastry brush, brush the butter and herb mixture onto each of the sheets of phyllo.
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15
Sprinkle each sheet with your asiago cheese.
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16
Layer Phyllo sheets in a 11-inch tart pan, stopping with a plain sheet ontop.
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17
(You could also sprinkle some ground walnuts between the layers.
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18
That would be yummy.
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19
).
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20
Layer the veggies in the tart pan.
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21
I started with the largest, eggplant, then the zucchini and carrots.
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22
In a sautee pan, add 2-3 tbsp olive oil and sautee the leeks and garlic for about 2-3 minutes stirring until they start to break down.
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23
Add in tomato paste, vegetable stock and herbs.
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24
You just want enough vegetable stock to thin out the paste so it's spreadable, about 2 tablespoons.
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25
Spread leek mixture over the eggplant, zucchini and carrots in the tart pan.
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26
Top with heirloom tomatoes and sprinkle with walnuts, remaining cheese and goat cheese.
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27
Bake 350F for 35 minutes.
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28
Serve hot or room temperature.
