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Rustic Tomato Cheese Tart Recipe

Rustic Tomato Cheese Tart Recipe

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. YIELD: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 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

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.

Nutritional Facts

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

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MY REVIEW
Mary
Reviewed Nov. 27, 2016

"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."

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!"

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