Goat Cheese Tart With Roasted Eggplant, Zucchini, And Caramelized Onions

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Phyllo Shells

4 sheets frozen phyllo dough, thawed

2 tablespoons butter, melted

2 (12-ounce) ramekins


2 medium white or yellow onions

1 small eggplant (about 6 ounces)

2 medium zucchini

Olive oil

Kosher salt

Ground coriander

2 marinated artichoke hearts, quartered

1 teaspoon fresh thyme leaves, coarsely chopped

4 ounces goat cheese, thinly sliced or crumbled

2 tablespoons lemony hummus or olive tapenade

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