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Rustic Tomato Cheese Tart Recipe
Rustic Tomato Cheese Tart Recipe photo by Taste of Home
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Rustic Tomato Cheese Tart Recipe

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5 28 17
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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! —Moji Dabney, Egg Harbor Township, New Jersey
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 12 servings

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

Nutritional Facts

134 calories: 1 piece, 10g fat (3g saturated fat), 16mg cholesterol, 174mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein .

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.
Originally published as Rustic Tomato Cheese Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p9


Reviews for Rustic Tomato Cheese Tart

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
lainey111
Reviewed Jul. 2, 2016

"Made this for a luncheon. Everyone loved it. Looking to make it again soon."

MY REVIEW
cindysunflower
Reviewed Dec. 26, 2015

"I made this for a summer luncheon using garden tomatoes. Besides tasting great, it is beautiful. Everyone loved it. I was gobbled up!"

MY REVIEW
dardar2002
Reviewed Jul. 26, 2014

"Made it for my women's club lunchen , they loved it..........and so did I!"

MY REVIEW
Niebie
Reviewed Jul. 23, 2014

"I added 1 clove of garlic-minced, used big boy tomatoes- sliced, mozzarella cheese & cream cheese. Absolutely yummy. My favorite new recipe."

MY REVIEW
JCV4
Reviewed Jul. 11, 2014

"This is an excellent recipe - I LOVE it! You can add meat or any other kind of veggies on this, too, to make it your own. Thank you!"

MY REVIEW
Ecegan
Reviewed Nov. 9, 2013

"Easy and delicious"

MY REVIEW
amy2_20038
Reviewed Oct. 19, 2013

"I made it like the recipe.....You cannot change perfection, and this is perfection!!!!!!!"

MY REVIEW
nekowaif
Reviewed Sep. 15, 2013

"Very good! I used a store bought shredded Italian cheese blend instead of fontina, and cream cheese instead of goat cheese. The phyllo part was a little labor intensive, but worth the trouble. Mine was ready after just 20 mins."

MY REVIEW
Cruiser65
Reviewed Aug. 12, 2013

"I used cream cheese instead of goat cheese and mozzarella instead of fontina, much cheaper and just as good!"

MY REVIEW
BrownSugarLVR
Reviewed Jul. 25, 2013

"This was absolutely amazing! The combination of cheeses with the tomato and spices was incredible. I served it with a roast beef dinner, and it went over so well- there wasn't a drop left over! I would definitely make it again."

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