Recipe: Herb Phyllo Tomato Tart

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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 tablespoons of butter with 2 tablespoons 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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Adapted from a recipe in Sunset magazine
Servings: 16 squares
Time: 15 minutes active; about 45 minutes total

7 sheets (about 7 ounces) phyllo dough, preferably whole wheat
2 tablespoons extra virgin olive oil
1 1/2 ounces parmesan, grated
2 tablespoons mixed fresh herbs, chopped (I used thyme, basil and oregano)
1/2 pound onions, sliced very thinly
2 pounds tomatoes, sliced very thinly
3 ounces smoked mozzarella, grated
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper

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 extra virgin olive oil and sprinkle about 1 tablespoon 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.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.