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Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart
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! —Moji Dabney, Egg Harbor Township, New Jersey
12 ServingsPrep: 30 min. Bake: 30 min.

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

  • 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.
  • 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.
  • Bake at 375° for 30-35 minutes or until crust is golden brown.
  • Yield: 12 servings.
© Taste of Home 2013

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Rustic Tomato Cheese Tart (continued)

Nutrition Facts: 1 piece equals 134 calories, 10 g fat (3 g saturated fat), 16 mg cholesterol, 174 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013