Melted Brie and Roasted Vegetable Tart | RICARDO

Ingredients

• 1 Président brie cheese (190 g), chilled
• 6 Nantes carrots, cut into thin ribbons on a mandoline
• 4 small Chioggia or yellow beets, peeled and thinly sliced on a mandoline
• 3 small onions, peeled and cut into thin wedges
• 2 tbsp (30 ml) olive oil
• 5 sheets phyllo dough, defrosted
• ¼ cup (60 ml) salted butter, melted
• 2 tbsp (30 ml) fig spread
• 2 tbsp currants
• 1 tbsp flat-leaf parsley, finely chopped
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (15 ml) honey