Heirloom Tomato and Cheese Tart
Published by William Morrow
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.
Makes6 first-course or 12 hors-d’oeuvre servings
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date
Recipe Courseappetizer, hors d'oeuvre, tapas/small plates
Dietary Considerationegg-free, low cholesterol, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, crisp, herby, juicy, savory
Type of Dishtart
- 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
Position an oven rack in the center of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper.
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.
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.
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