This beautiful and colorful dish is great for every day but it is also a lovely way to treat your guests to a vegetable that is not only delicious but pretty as well. This recipe came from www.tasteofhome.com. It called for plum tomatoes but Olivia used cherry tomatoes instead. This time of year you may have a variety of tomatoes still ripening on your vines so use any kind of tomatoes you like or mix them up for an even more interesting look. The recipe calls for basil but Olivia used rosemary. Again, use the herbs you like and experiment with various tastes. Olivia made this for friends who came to her home for dinner and they requested she make it again! That is without a doubt the ultimate compliment. Try this wonderful tart and you'll add it to your vegetable recipe favorites.
-Nanette
RUSTIC TOMATO TART
Ingredients
- 7 sheets phyllo dough (14 inches x 9 inches)
- 1/3 cup olive oil
- 7 tablespoons crumbled goat cheese
- 1 cup thinly sliced sweet onion
- 1 cup (4 ounces) shredded fontina cheese
- 4 plum tomatoes, thinly sliced
- 2 tablespoons minced chives
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.
- Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.
- Bake at 375° for 30-35 minutes or until crust is golden brown. Yield: 12 servings.
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