Best Tomato Tart Recipe
Course: Appetizer & Snack Recipes, Lunch & Dinner Recipes
Cuisine: American
Keyword: oven, puff pastry
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
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
- 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
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.
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