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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.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
- 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.
- 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.
- Top with onion slices and mozzarella. Then lay tomato slices, overlapping slightly. Sprinkle with red pepper flakes and black pepper.
- Bake 30 minutes. Cool slightly, cut and serve.
