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Terrific Tomato Tart Recipe

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This recipe is fabulous! Fresh, colorful tomatoes, feta cheese and prepared pesto perfectly complement the crispy phyllo dough crust. —Diane Halferty of Corpus Christi, Texas

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8 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

12 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
2 tablespoons dry bread crumbs
2 tablespoons prepared pesto
3/4 cup crumbled feta cheese, divided
1 medium tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/4 teaspoon pepper
5 to 6 fresh basil leaves, thinly sliced

Directions

Place one sheet of phyllo dough on a baking sheet lined with parchment paper; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges.
Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half of the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta.
Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment paper before cutting. Garnish with basil. Yield: 8 servings.

Nutrition Facts: 1 piece equals 135 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 221 mg sodium, 13 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Terrific Tomato Tart published in Light & Tasty August/September 2006, p43

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