Terrific Tomato Tart Recipe

4.5 2 3
Terrific Tomato Tart Recipe
Terrific Tomato Tart Recipe photo by Taste of Home
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Terrific Tomato Tart Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 12 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons olive 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.
Originally published as Terrific Tomato Tart in Light & Tasty August/September 2006, p43

Nutritional Facts

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

  • 12 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons olive 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Terrific Tomato Tart in Light & Tasty August/September 2006, p43

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MY REVIEW
pjh139crosskeys User ID: 3727437 82437
Reviewed Jul. 16, 2009

"Frankly for us the oil and the breadcrumbs were a waste of effort. It worked just as well with a light spray of Olivio or other kitchen oil spray such as buttered pam and cut the fat."

MY REVIEW
ProChef User ID: 2713360 208049
Reviewed Dec. 26, 2007

"Very familiar recipe, almost like it was modified slightly or just copied!"

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