In a large skillet over medium-high heat, warm the olive oil then sauté onions for 4 to 5 minutes. Add zucchini, red and yellow peppers, mint, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and add walnuts and raisins. Mix well.

In a small glass or ceramic bowl, combine eggs with yoghurt. Stir into vegetable mixture.

Brush a nonstick 10-inch tart pan with a removable bottom with olive oil. Place one sheet of the phyllo dough on a work surface and brush with olive oil. Drape over tart pan and press down to fit center of sheet in pan. The edges of the phyllo sheet will hang over the edge of the pan. Prepare the next sheet of phyllo dough the same way and place perpendicularly over first sheet. Continue alternating phyllo sheets the same way until 6 sheets have been used.

Pour vegetable mixture evenly into the pan over the dough. Continue layering the dough sheets in the same way for 3 more sheets. Brush the last sheet of phyllo dough with the oil, then rip it into shreds, distributing it evenly over the top of the tart.

Beginning at one corner of the overhanging phyllo, roll up the dough to the pan’s edge, rotating the pan until you have a thick rolled edge all the way around the tart pan. Place the tart pan on a large baking sheet.

Bake tart at 375ºF for 15 to 20 minutes or until the crust is golden brown and the tart is set in the middle and a knife inserted in the center comes out clean. Let cool slightly before carefully lifting tart bottom from pan edges (wear oven mitts). Serve warm or at room temperature.

Makes 8 servings.

Click here to view the Next Recipe!