Rustic Tomato Cheese Tart |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! âMoji Dabney, Egg Harbor Township, New Jersey Ingredients:
7 sheets phyllo dough (14 inches x 9 inches) |
1/3 cup olive oil |
7 tablespoons crumbled goat cheese |
1 cup thinly sliced sweet onion |
1 cup (4 ounces) shredded fontina cheese |
4 plum tomatoes, thinly sliced |
2 tablespoons minced chives |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.
2. Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.
3. Bake at 375° for 30-35 minutes or until crust is golden brown. Yield: 12 servings.
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