Tomato Phyllo Tart

Name: Tomato Phyllo Tart
Yield: 12 slices
Ingredients: ¾ cup crumbled feta cheese, (about 4 ounces); ¼ cup extra-virgin olive oil; Freshly ground pepper, to taste; ½ teaspoon kosher salt, or to taste; 1 large red tomato, cut into 1/4-inch slices; 1 large yellow tomato, cut into 1/4-inch slices; 12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough; 1 tablespoon plain dry breadcrumbs; 2 tablespoons prepared pesto; 10 - 12 small basil leaves

Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianDiabetes-FriendlyEgg-FreeNo ShellfishMediterraneanDinnerAppetizer

Tomato Phyllo Tart

Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianDiabetes-FriendlyEgg-FreeNo ShellfishMediterraneanDinnerAppetizer

12 slices

Active time: 30 minutes

Total time: 1 hour 20 minutes

Description

This colorful tomato tart will surely impress friends; no one has to know how quickly it comes together. Basil adds a fragrant finishing touch.

Directions

Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two 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 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 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 of 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.

Tips

To make aheaed: Bake the tart up to 8 hours in advance; cover and refrigerate. Transport it directly on the baking sheet. Pack basil leaves separately in a plastic bag. Reheat the tart at 350° for 10 to 15 minutes, or until warmed through.

Nutrition Per Serving

Calories144 cal
Total Fat9.1 g
Saturated Fat2.7 g
Cholesterol9 mg
Sodium287 mg
Carbohydrate Total12.1 g
Protein3.6 g
Phosphorus67 mg
Potassium112 mg
Fiber0.8 g
Calcium72 mg

Ingredients

12 14-by-18-inch or 24 9-by-14-inch sheets 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 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
½ teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
10 - 12 small basil leaves

Ingredients

12 14-by-18-inch or 24 9-by-14-inch sheets 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 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
½ teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
10 - 12 small basil leaves

Description

This colorful tomato tart will surely impress friends; no one has to know how quickly it comes together. Basil adds a fragrant finishing touch.

Directions

Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two 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 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 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 of 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.

Tips

To make aheaed: Bake the tart up to 8 hours in advance; cover and refrigerate. Transport it directly on the baking sheet. Pack basil leaves separately in a plastic bag. Reheat the tart at 350° for 10 to 15 minutes, or until warmed through.

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