Best Tomato Tart Recipe
Servings: 12 servings
Calories: 180kcal
This is the best tomato tart recipe for that crop of those end-of-summer vine ripened tomatoes fresh from the garden.
Print Recipe
Ingredients
- 5-6 fresh vine-ripened tomatoes* see note
- 1 package phyllo dough, thawed
- 1/4 cup butter, melted
- 1/4 cup red onions, thinly sliced
- 1 tablespoon shallot, very thinly sliced
- 1 tablespoon olive oil
- 1/3 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat oven to 375 degrees F.
- Line 9 1/2 inch by 13 inch baking sheet with parchment paper.
- Rinse tomatoes thoroughly and slice horizontally, about one-half-inch thick. Set aside.
- Working quickly but carefully, unroll phyllo dough from package and spread out onto parchment paper.
- Using pastry brush, very gently sweep melted butter along all of phyllo dough from end-to-end, thoroughly coating.
- Arrange tomato slices on phyllo dough in rows, leaving a one to two inch crust around all four sides of the pan.
- Sprinkle the top of the tomatoes with the thinly sliced red onions.
- Add the very thinly (or minced) shallots on top of the tomatoes and red onions, distributing evenly.
- Sprinkle the olive oil on top of the vegetables.
- Add the feta cheese.
- Place baking sheet in center rack of oven and cook for 15-20 minutes, until crust turns a light golden brown.
- Remove from oven and let cool for 5 minutes before cutting and serving.
Nutrition
Calories: 180kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 266mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg