← Back to Search Results
Heirloom Tomato and Cheese Tart Recipe-4332

Photo by:
Comments: 1


Not only is this free-form phyllo tart colorful and tasty, it is also versatile. Cut it into small rectangles to serve as an appetizer with drinks, or place larger pieces atop a green salad as a first course. For the most dramatic effect, use a variety of not-too-big colored tomatoes; large tomatoes won’t fill the crust as nicely as small ones.

Yield: Makes 6 first-course or 12 hors-d’oeuvre servings


  • 6 small to medium heirloom tomatoes
  • 12 sheets frozen phyllo dough, defrosted
  • ¼ cup extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 ounces rindless goat cheese, crumbled
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh herbs, such as a combination of basil, chives, and parsley


1. Position an oven rack in the center of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Core and slice the tomatoes into 1/8- to ¼-inch-thick rounds, discarding the end slices. (The tomatoes should be cut on the thin side so their juices can evaporate during baking before they have a chance to make the crust soggy.) Place the tomato rounds on paper towels. Cover with another layer of paper towels and let stand to drain excess juices while preparing the phyllo crust.

3. Place a phyllo sheet on the baking sheet. Brush the phyllo with olive oil. Top with the remaining phyllo sheets, brushing each with oil. Fold over the four sides of the phyllo stack to make a 1-inch-wide border. Sprinkle the area inside the border with the Parmesan. Top with the tomato slices, overlapping the slices as needed. Sprinkle with the goat cheese and season with salt and pepper to taste.

4. Bake until the phyllo is crisp and deep golden brown, about 20 minutes. Cool slightly or to room temperature. Sprinkle with the herbs, cut into rectangles, and serve.

© 2008 Rick Rodgers

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings as an hors-d’oeuvre.

Nutritional information is based on 1/2 teaspoon added salt.

122kcal (6%)
22mg (2%)
10mg (16%)
60mcg RAE (2%)
3mg (1%)
243mg (10%)
2g (9%)
7g (11%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • gustus

    06.05.11 Flag comment

    Fooling with the phyllo is way too much bother.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
west-coast-cooking West Coast Cooking
by Greg Atkinson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
desserts-4-today Desserts 4 Today
by Abby Dodge
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
spice Spice
by Ana Sortun

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?