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!

Tomato Bounty Bake

I know, it;s been a while since I've posted...but tonight I created a dish with tomatoes that I have to share.  My friend, Shelley, brought me a basket full of fresh tomatoes from her garden.  I've always made a really great tomato pie, but I'm walking miles every day and really trying to watch carbs and calories and that pie, with the crust, lots of sharp cheddar and mayonnaise just doesn't fit into my "Get fit Loretta" plan. So I created this dish with roasted tomatoes, caramelized sweet onions, Parmesan cheese and fresh herbs.  Please change ingredient amounts to suit your taste...I think any combination will work!

Ingredients:
8 tomatoes, sliced in 1/4 inch slices
2 large Vadalia onions, slices in 1/4 inch slices
1 tbs. fresh basil
1 tbs. fresh thyme
4 tbs. olive oil Parmesan Romano cheese
1/2 cup shredded

Preheat oven to 400

• Spread 2 tbs. olive oil on cookie sheet
• Place sliced tomatoes in one layer on cookie sheet 
• Place tomatoes in preheated oven and cook for 30 minutes
• Reduce oven temperature to 350
• While the tomatoes are cooking saute onions in remaining olive oil until nicely caramelized
• Remove tomatoes from oven and create a layer of tomatoes
• Salt tomato layer taste and add half of basil and thyme
• Sprinkle 1/4 cup cheese over tomatoes
• Add a layer using all of the caramelized onions
• Sprinkle 1/4 cup cheese over onions
• Place remaining tomatoes over onion layer
• Sprinkle with basil and thyme
• Bake for 20 minutes