Rustic Tomato Cheese Tart Recipe
- 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
- 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.
1 piece: 134 calories, 10g fat (3g saturated fat), 16mg cholesterol, 174mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.
Reviews for Rustic Tomato Cheese Tart
"I made this today; it was a hit. I find phyllo intimidating but it worked ok. The 7 sheets of phyllo are EACH brushed with oil and sprinkled with feta. [in response to an earlier question] When I tried to "bring the edges of tart over filling", the edges didn't want to stay upright, so I rolled up foil and wrapped it around the edge to create a support for the edge. It worked great. Once baked, I removed the foil support, transferred the tart on parchment paper to a serving platter, and trimmed the parchment paper. Everyone loved it."
"Made this for a luncheon. Everyone loved it. Looking to make it again soon."
"I made this for a summer luncheon using garden tomatoes. Besides tasting great, it is beautiful. Everyone loved it. I was gobbled up!"
"Made it for my women's club lunchen , they loved it..........and so did I!"
"I added 1 clove of garlic-minced, used big boy tomatoes- sliced, mozzarella cheese & cream cheese. Absolutely yummy. My favorite new recipe."
"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!"
"Easy and delicious"
"I made it like the recipe.....You cannot change perfection, and this is perfection!!!!!!!"
"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."
"I used cream cheese instead of goat cheese and mozzarella instead of fontina, much cheaper and just as good!"
"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."
"AWSOME! With tomatoes and all of the herbs from our gardens coming in right now this is just a wonderful recipe. It is a bit different and as such adds interest to the table. To go along with the garden theme, try making the Taste of Home Caprese salad Kabobs to have with it. Add some fresh corn on the cob and what a wonderful summer meal! Thank you for this recipe."
"This tart was SO delicious, and easy to make. I had to use swiss cheese, because I couldn't find fontina. I also added cooked, crumbled sausage to half of the tart for my husband who will not eat vegetarian. That was delicious also. This is a keeper recipe."
"Tasty! I didn't have phyllo dough, so used crescent roll dough. Baked 20 minutes and it was just right. I also could not find Fontina cheese at the last minute, so substituted Swiss. With a big salad on the side, this tart makes a nice summer meal."
"I plan to make this tomorrow on top of focaccia bread."
"Great recipe, had fresh tomatoes and no phyllo so decided to go with the canned crescent rolls. Cooked it in an iron skillet and loved the results, cooked in 20 min. Yum!"
"This is not a tart...more like a pizza."
"I made this today for brunch; and it was fabulous, and presentation was lovely. Take your time with the phyllo. The 7 layers are definitely not too many. To those who asked; probably the only sub for the phyllo would be crescent roll dough, but you would not be able to have cheese between layers as in the recipe, but I imagine it would be nearly as good- although more like tomato pie. Thanks Moji, for an excellent recipe."
"Haven't tried it yet, when someone asked for alternate crust, how about pizza crust ?"
"Will try tomorrow....but, to answer questions about 7 layers being too thick....it's not. Phyllo layers are very very thin and need to be handled very carefully. This recipe looks marvelous and anxious to make it!"
"Looks delicious, and I want to try it. Any thoughts on how it would work for bringing to a potluck? Thanks..."
"have not made it yet, but would like answers to others questions about too much phyllo or what could be substituted. Thanks, Eileen"
"thisi could also be made using puff pastry, much quicker & easier during hot summer."
"What about puff pastry or crescent rolls ..."
"7 layers of phyllo? Has anyone tried this? Seems like that would be really thick. I use phyllo for some appetizers, but never more then 1 layer. I'm very curious how this would work out."
"oops, so sorry, that was, of course supposed to read phyllo... I make a tomato pie from TOH, and it's excellent, this looks like it can be just as good. Hope to get a response or two. Thanks."
"This looks very good. I haven't made it yet and wondered if anyone had any ideas on what I could substitute for the phullo, since we don't care for it. Like the way the rest of the recipe goes together, but hope I can come up with a different crust. Thanks for any suggestions."