Tomato Tart

Tomato Tart

Good tomatoes are so plentiful this year.  Most nights we have them in a tossed salad of, my favorite, a tomato caprese salad that I create by layering fresh tomato slices with sliced fresh (or as fresh as I can get it) mozzarella, a little fresh basil, salt and pepper sprinkled between the layers and drizzled with olive oil and a balsamic vinegar reduction.  (an extra recipe for you!)

For this tomato tart I used phyllo pastry dough, tomatoes, and several herbs  I have growing right now. (chives, parsley, oregano, thyme, basil, and tarragon) I used some cherry tomatoes, a couple of heirloom tomatoes and a couple of plain ol' red ones from the local produce market.  All of this is layered over the dough, mozzarella cheese and feta cheese.(along with a hefty potion of garlic).  I recommend serving this with a Greek salad and, at least, one glass of pinot grigio!

Ingredients:

8 sheets of phyllo pastry dough 

1/4 cup of melted butter

3 medium tomatoes, sliced thin

1/2 pint cherry tomatoes, halved

6 oz. mozzarella cheese

6 oz. feta cheese

3 tbs. chopped herbs

3 cloves garlic chopped

red pepper flakes (to taste or optional)

salt and pepper   (to taste)

1/4 cup parmesan cheese

olive oil

Preheat oven to 400 degrees

• Place thin slices of tomato and halved cherry tomatoes on paper towel and sprinkle lightly with salt
• Using a 13 x( inch baking sheet, begin with one sheet of phyllo, covering the bottom of the pan, overlapping about 1/2 inch.  Brush this layer with melted butter. Create a second layer and brush with melted butter.  Place in preheated oven for 10 minutes or lightly browned.  Remove from oven a cool for 10 minutes.
• Sprinkle cheeses over cooled phyllo
• Sprinkle garlic over cheese
• Arrange tomatoes on to top cheese.  I put all of the large slices first then arranged cherry tomatoes around them
• Sprinkle chopped herbs over tomatoes, red pepper flakes, and salt and pepper
• Top with parmesan and drizzle with some really good olive oil

Bake for 15 minutes and enjoy!