Instructions

1. Preheat oven to 350°F. Brush ramekins with melted butter.
2. Take a sheet of phyllo and brush with melted butter. Place second sheet on top and brush with butter. Cut layered phyllo into two rectangles. Place one rectangle on top of the other, rotating it 45 degrees. Gently press phyllo stack into a 12-ounce ramekin to make a cup shape. Repeat process to make second phyllo shell.
3. Place ramekins on baking sheet and bake until lightly browned, about 10 minutes. Cool on a wire rack for 15 minutes, and then gently remove phyllo shells from ramekins and place on the wire rack.
4. Keep the oven at 350°F.
5. Peel the onions and cut into thin slices. Heat 1 tablespoon olive oil over medium heat in a heavy skillet. Add onions and cook, stirring frequently, until the onions soften. Reduce heat to low and cook, stirring occasionally, until the onions are deep brown and caramelized, about 30 minutes.
6. Slice eggplant lengthwise into ribbons about 1/4-inch thick and 1-inch wide. (The ribbons should be similar to zucchini in length and width.) Brush both sides of each slice with olive oil and sprinkle with salt and half of the coriander. Grill until brown and tender, about 5 minutes per side.
7. Slice zucchini lengthwise into ribbons about 1/4-inch thick. Brush both sides of each slice with olive oil and sprinkle with salt and the remaining coriander. Grill until brown and tender, about 3 minutes per side.
8. To assemble and bake the tart, place the phyllo shells on a baking sheet. Divide and layer eggplant, artichoke hearts, and zucchini in each phyllo shell, sprinkling thyme between each layer. Top with onions and then goat cheese. Bake for 20 minutes. If phyllo shells start to get too brown, cover loosely with foil.
9. To serve, top each tart with a tablespoon of lemony hummus or olive tapenade, if using.