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A colleague at work passed along an intriguing tomato tart recipe originally published in Sunset magazine. Staring at a bowlful of tomatoes, I decided to give it a try. I altered it slightly to pump up the flavor and deflate some of the fat. I replaced 5 Tbsp of butter with 2 Tbsp of olive oil and swapped smoked mozzarella for plain as well as put herbs in every layer of the phyllo. This is a lovely summer-time appetizer or light supper.
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Herb Phyllo Tomato Tart

August 15, 2010

30 min or less active, 60 min or less total, appetizer, main, summer

A colleague at work passed along an intriguing tomato tart recipe originally published in Sunset magazine. Staring at a bowlful of tomatoes, I decided to give it a try. I altered it slightly to pump up the flavor and deflate some of the fat. I replaced 5 Tbsp of butter with 2 Tbsp of olive oil and swapped smoked mozzarella for plain as well as put herbs in every layer of the phyllo. This is a lovely summer-time appetizer or light supper.
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Information

Servings: 16 squares
Time: 15 minutes active; about 45 minutes total
Price: ~$10.50 total; $0.65 per square
Nutrition (per serving):
Calories: 103.2
Protein: 4g
Fat: 1.5g
Saturated fat: 1.5g
Carbohydrates: 12.9g
Fiber: 0.95g
Sodium: 131.4mg
Cholesterol: 6.2mg
High In:
Good Source:
Low In:

Ingredients

  • 7 sheets (about 7 oz) phyllo dough, preferably whole wheat
  • 2 Tbsp EVOO
  • 1 1/2 oz parmesan, grated
  • 2 Tbsp mixed fresh herbs, chopped (I used thyme, basil and oregano)
  • 1/2 lb onions, sliced very thinly
  • 2 lb tomatoes, sliced very thinly
  • 3 oz smoked mozzarella, grated
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper

Preparation

  1. Preheat the oven to 375 degrees. Meanwhile line a large cookie sheet with foil and spray with cooking spray. Set up all your ingredients around the cookie sheet.
  2. First, lay one sheet of phyllo on the sheet. Brush lightly with EVOO and sprinkle about 1 Tbsp parmesan and a small amount of herbs evenly over top. Repeat until you have all seven phyllo sheets dressed.
  3. Top with onion slices and mozzarella. Then lay tomato slices, overlapping slightly. Sprinkle with red pepper flakes and black pepper.
  4. Bake 30 minutes. Cool slightly, cut and serve.

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