Rustic Tomato Cheese Tart
Total TimePrep: 30 min. Bake: 30 min.
Delicious! I used a regular pie crust because I had that on hand, but made the filling as directed.
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.