If you are looking for a simple, yet delicious, way to use up tomatoes, look no further than this tomato tart with phyllo dough.
Ingredients
12 sheets phyllo dough (14x9 inches)
2 tablespoons olive oil
2 tablespoons dry bread crumbs
2 tablespoons prepared pesto
3/4 cup crumbled feta cheese
1 medium tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/4 teaspoon pepper
5 to 6 fresh basil leaves, thinly sliced
Instructions
1Prepare your phyllo dough
2Preheat the oven to 400°F. Set up your phyllo station on a clean counter with a parchment-lined baking sheet and a damp towel that's been wrung out. Place one sheet of phyllo dough on the baking sheet. Cover the remaining phyllo with the damp towel to keep it from drying out. Brush the phyllo sheet with 1/2 teaspoon oil, and sprinkle with 1/2 teaspoon bread crumbs. Repeat with all remaining layers of phyllo and breadcrumbs, making sure to brush the oil all the way to the edges.< Fold each side of the phyllo 3/4 of an inch toward the center, forming a crust with the dough.
3Arrange the filling
4Spread the pesto over the bottom and sprinkle with half of the feta cheese. Alternately arrange the red and yellow tomato slices over the cheese. Sprinkle with pepper and the remaining feta.
5Bake the tart in the middle rack of the oven until the crust is golden brown and crispy, 20 to 25 minutes, rotating once halfway through. Remove from the oven and cool on a wire rack for five minutes. Remove parchment before cutting. Garnish with basil and enjoy!
