Roasted Carrot and Beet Tart
Ingredients
- 3 medium beets (about 12 ounces), peeled and cut into ½-inch slices
- 1 pound slender carrots (about 12), peeled
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- 10 sheets phyllo (each 12 by 17 inches), thawed if frozen
- ¾ cup Hazelnut-Cilantro Chermoula
- ⅓ cup sour cream
- 2 large eggs
Organization Tags
Tags easily organize your Recipe Library
Comments