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

Slice the cheese in half horizontally, then cut each half into four pieces. Set the cheese aside at room temperature.

With the rack in the middle position, preheat the oven to 425°F (220°C). Line tow baking sheets with silicone mats or parchment paper.

On one baking sheet, toss the vegetables with the oil and season with salt and pepper. Arrange in a single layer. Roast for 10 minutes or until al dente, stirring once. Set aside. Reduce the oven to 375°F (190°C).

Meanwhile, with a pastry brush, brush each sheet of phyllo dough with some melted butter, stacking the sheets on top of each other. Cut the stack of sheets in half crosswise, then stack one half on top of the other. Place on the second baking sheet. With a spatula, cover the top layer of phyllo dough with the fig spread. Top with the roasted vegetables.

Bake for 25 minutes or until the dough and vegetables are nicely golden. Scatter the currants and parsley over the top of the tart. Drizzle with the vinegar and honey. Top with an even layer of cheese pieces. Continue baking for 5 minutes or until the cheese has melted. Let cool for 5 minutes. Cut into 8 squares and serve.

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