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
Rustic Tomato Cheese Tart Recipe photo by Taste of Home
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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 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
Preheat oven to 375°. 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.