This recipe comes from the Eating Well archives. I like that it calls for different color tomatoes. It’s a great way to try some of the heirloom varieties at the market. Make your own pesto, or you can find it in jars at most grocery stores. Phyllo dough is available in the freezer section. Thaw the frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.
tomato phyllo tart
- 12 14 x 18 inch or 24 9 by 14 inch sheets of phyllo dough
- ¼ cup extra virgin olive oil
- 1 tablespoon plain dry breadcrumbs
- 2 tablespoons prepared pesto
- ¾ cup crumbled feta cheese (about 4 ounces)
- 1 large red tomato, cut into ¼ inch slices
- 1 large yellow tomato, cut into ¼ inch slices
- ½ teaspoon salt, or to taste
- freshly ground pepper, to taste
- 10-12 small basil leaves
- Preheat oven to 400°F. Line a 17 ½ by 12 ½ inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using smaller size, overlap sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
- Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with ¼ teaspoon of breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about ¾ inch of each side toward the center to form the outer rim of the tart.
- Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer, season with salt and pepper. Sprinkle the remaining cheese over the top.
- Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
- To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.