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Roasted-Carrot-And-Beet Tart
Ingredients
- 3 medium beets (about 12 ounces), peeled and cut into 1/2-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
- 3/4 cup Hazelnut-Cilantro Chermoula
- 1/3 cup sour cream
- 2 large eggs
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