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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
12 sheets phyllo dough
1/4 cup olive oil
1 tbsp plain bread crumbs
2 tbsp pesto
3/4 cup crumbled feta cheese
1 large red and yellow tomatoes, cut into 1/4 inch slices
1/2 tsp kosher salt
Black pepper, to taste
12 small basil leaves
Preheat oven to 400. Line a baking sheet with parchment paper. Lay 1 large sheet of phyllo dough on the prepared pan. Keep the remaining dough covered with plastic wrap or wax paper with a damp towel on top to prevent them from drying out.
Lightly brush the surface of the phyllo dough with oil. Sprinkle with 1/4 tsp bread crumbs. Repeat these steps until all phyllo sheets have been layered. Brush final sheet with oil. Form a rim by folding about 3/4 inch of each side toward the center.
Spread with pesto evenly over the surface and sprinkle with feta. Arrange the tomato slices, alternating colors, over the pesto and feta. Season with salt and pepper, then top with remaining feta.
Bake until the crust turns brown and crispy, about 30-35 minutes. Let cool in the pan on a wire rack for five minutes. To serve, lift the parchment paper and slice the tart onto the cutting board or large platter. Scatter basil leaves over the top. Serve warm or a room temperature.
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TOMATO PHYLLO TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
12 sheets phyllo dough
1/4 cup olive oil
1 tbsp plain bread crumbs
2 tbsp pesto
3/4 cup crumbled feta cheese
1 large red and yellow tomatoes, cut into 1/4 inch slices
1/2 tsp kosher salt
Black pepper, to taste
12 small basil leaves
Preheat oven to 400. Line a baking sheet with parchment paper. Lay 1 large sheet of phyllo dough on the prepared pan. Keep the remaining dough covered with plastic wrap or wax paper with a damp towel on top to prevent them from drying out.
Lightly brush the surface of the phyllo dough with oil. Sprinkle with 1/4 tsp bread crumbs. Repeat these steps until all phyllo sheets have been layered. Brush final sheet with oil. Form a rim by folding about 3/4 inch of each side toward the center.
Spread with pesto evenly over the surface and sprinkle with feta. Arrange the tomato slices, alternating colors, over the pesto and feta. Season with salt and pepper, then top with remaining feta.
Bake until the crust turns brown and crispy, about 30-35 minutes. Let cool in the pan on a wire rack for five minutes. To serve, lift the parchment paper and slice the tart onto the cutting board or large platter. Scatter basil leaves over the top. Serve warm or a room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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