Summer tomatoes and the creamy feta cheese spread make this savory phyllo tart the perfect lunch. Also great as an appetizer for your summer dinner party. Simple and delicious.
Print this recipe here: www.dimitrasdishes.com/tomato...
INGREDIENTS
For the Crust:
• 8 sheets (#4) phyllo
• 4 oz (226 g) salted butter, melted
• Black sesame seeds
For the Filling:
• 8 oz (230 g) feta cheese, crumbled
• 8 oz (230 g) ricotta cheese
• 1-2 tablespoons finely chopped mint
• 3-4 tablespoons olive oil
• Shredded Gouda, Gruyere, or Mozzarella cheese
• Black pepper, to taste
The vegetables:
• Bell pepper slices
• Tomato slices
• ¼ cup olive oil
• Salt
• Oregano
INSTRUCTIONS
Preheat the oven to 400 °F, 200 °C.
Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
Assemble the tart:
Line a half sheet pan with parchment paper.
Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
Top with the bell peppers.
Combine the olive oil with some salt and mix it together. Brush the peppers with the oil.
Top with tomato slices and brush them with the oil.
Sprinkle some dried oregano over the tomatoes.
Fold the sides of the phyllo over to create a border.
Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
Bake on the center rack of the oven for 45-50 minutes or until golden.
Set aside to cool for 10 minutes and serve.
NOTES
Add your favorite pizza toppings to the tart. Zucchini slices, olives, caramelized onions, and mushrooms work well. Feel free to substitute some homemade pesto for the cheese spread.
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10 июл 2024
