Ingredients for two people:

• 1 small eggplant
• 1 zucchini
• 1 red onion, sliced
• Oyster mushrooms
• 1 garlic clove, finely chopped
• Fleur de sel
• Cyan pepper
• Nutmeg
• White pepper
• Fresh herbs finely chopped: chives, thyme, rosemary, mint
• Melted butter
• Filo pastry
• 1 tomato, sliced
• 1/4 cup Olive oil or avocado oil
• Goat cheese (Chèvre fin, Cendrillon, Paillot de chèvre or other desired cheese)

Methods:

• Start with mixing the following vegetables in a bowl: cut the eggplant into slices and the zucchini in 6 to 7 slices on the bias, not to thick. Clean the oyster mushrooms and add in the bowl, whole. Add the sliced onion and the finely chopped garlic. 
• Add finely chopped herbs as desired, a generous pinch of salt, pepper, nutmeg, and cyan.
• Pour the oil, mix well and let sit for 1 to 4 hours, not more.
  
• Using a grill: Grill the ingredients in the bowl, making markings on both sides. If you do not have a grill, you may place the ingredients in the oven at 350° for 7 to 10 minutes.

Assembling:

• Place a sheet of filo pastry on counter. Paint on melted butter to the pastry. Sprinkle some fresh chives on top.
• Repeat with a second and third filo pastry sheet.
• Place eggplants in the middle of the filo, arrange the zucchini pieces on top, add sliced tomato with salt and pepper, oyster mushrooms, red onions, and crumbled goat cheese on top.
• Repeat process one more time (two levels).
• Fold filo over vegetable montage, so it is closed. Butter all seams or edges to create a seal.
• Put the tart in the oven at 350° for 10 minutes or until filo is golden brown.
• This can be served with a pea purée or a decadent tomato sauce.
  
  Enjoy!!