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Roasted veggies, cheese and bacon fill this phyllo galette
Prep Time 30 mins
Cook Time 20 mins
Course Brunch, Main Course, Side Dish
Cuisine American
Servings 6


  • 1 zucchini
  • 1 yellow squash
  • 1 small eggplant
  • 1/2 red pepper
  • 10 grape tomatoes
  • 4 slices bacon diced
  • 6-8 sheets Phyllo dough
  • 1/4-1/2 cup grated Parmesan cheese
  • 2-3 oz. Fontina cheese cut into strips
  • Olive Oil Spray
  • Olive Oil S & P


  • Cut the vegetables, except for the grape tomatoes, into 1″ chunks
  • Line a baking sheet with foil and spray with cooking oil spray. Put the vegetables on the pan and drizzle with a scant amount of Olive oil and top evenly with diced bacon.
  • Roast at 400 for about 25 minutes or until veggies are softened and starting to brown, and bacon is crisp.
  • Meanwhile, make the crust. Lay the phyllo dough out on a board or piece of wax paper and immediately cover with a damp towel. Have your pan, grated Parmesan and Olive Oil spray ready and begin building your crust.
  • Start with a double layer, 2 sheets of phyllo. Cover reserved phyllo and then spray bottom layer sheets quickly with Olive Oil spray and sprinkle with Parmesan.
  • Continue layering in this manner using just one sheet per layer, spraying and sprinkling with cheese, until you have built up to 6-7 layers.
  • Top with roasted veggie mix, add Fontina pieces over all and gently roll/fold phyllo edges over filling to form the rim of the tart. Bake at 400 for 20 minutes until golden. Serves 4-6
Keyword brunch dish, dinner pie, galette, phyllo pie, quiche, roasted vegetables