When you’re looking for something impressive for your guests, you can’t go wrong with phyllo dough. With its flaky layers and crinkly edges, it always makes a beautiful dish. And, while we love a good phyllo dough dessert, this savory tomato tart gives us a reason to experiment with the thin sheets for dinner. It’s a great way to practice working with phyllo and spoil your guests at the same time. Serve it as an appetizer or a main course, either way, it’s sure to go fast!
Ingredients for Tomato Tart
- Phyllo dough: Phyllo is a special ultra-thin pastry dough that you can find in your grocer’s freezer. Make sure to thaw it in the fridge overnight before working with it, and always keep the unused pieces under a damp towel.
- Tomatoes: You’ll want to use the freshest, ripest tomatoes you can find. If you have access to heirloom tomatoes of different colors, even better, but all red will be just as delicious.
- Bread crumbs: These little texture bombs give an added crunch. Use store-bought or make homemade bread crumbs for a special touch.
- 12 sheets phyllo dough (14×9 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
Step 1: Prepare your phyllo dough
Preheat the oven to 400°F. Set up your phyllo station on a clean counter with a parchment-lined baking sheet and a damp towel that’s been wrung out. Place one sheet of phyllo dough on the baking sheet. Cover the remaining phyllo with the damp towel to keep it from drying out.
Brush the phyllo sheet with 1/2 teaspoon oil, and sprinkle with 1/2 teaspoon bread crumbs. Repeat with all remaining layers of phyllo and breadcrumbs, making sure to brush the oil all the way to the edges.<TMB Studio
Fold each side of the phyllo 3/4 of an inch toward the center, forming a crust with the dough.
Step 2: Arrange the filling
Spread the pesto over the bottom and sprinkle with half of the feta cheese.
Alternately arrange the red and yellow tomato slices over the cheese. Sprinkle with pepper and the remaining feta.
Step 3: Bake the tart
Bake the tart in the middle rack of the oven until the crust is golden brown and crispy, 20 to 25 minutes, rotating once halfway through.
Remove from the oven and cool on a wire rack for five minutes. Remove parchment before cutting. Garnish with basil and enjoy!
How to Store Tomato Tart
Store your leftover tart in the fridge for up to five days. When you’re ready to eat your leftovers, just toast them in a toaster oven or oven until the phyllo has crisped up again.
Can You Freeze Tomato Tart?
You can freeze this tart, but it will always be best when served fresh. Tomatoes hold a lot of water, so freezing and thawing them can be tricky. If you do want to freeze it, freeze before cooking and make sure to wrap it really well in plastic wrap so it doesn’t get freezer-burned. Cook from frozen with a few added minutes.
Tomato Tart Tips
What do you serve with tomato tart?
This tart is versatile enough to be served as an appetizer, side dish or main course. Serve it with a fresh salad or with some roasted vegetables. Or, if you’re serving it as an appetizer, it would go great in a spread with other finger foods like mini meatballs and mini quiche.
What kind of cheese can you use for tomato tart?
So many cheeses would melt wonderfully into a tomato tart. We use feta here, but you could also fontina, Gruyere, fresh or aged mozzarella or heaps of grated Parmesan.