Tomato, Feta and Fresh Herb Tart
2
Points®
Total time: 47 min • Prep: 20 min • Cook: 12 min • Serves: 8 • Difficulty: Easy
Use any variety of colourful ripe tomatoes in this summer-fresh tart.
Ingredients
Cooking spray
10 spray(s)
Phyllo dough
5 sheet(s), (13 x 18 inch sheets, about 23 g each)
Sea salt
1 tsp(s), flaky, such as Maldon, or to taste
Black pepper
¼ tsp(s), or to taste
Crumbled feta cheese
7 tbsp(s), divided
Cherry tomatoes
2 cup(s), mixed colors, cut crosswise into 3 slices each
Tomato
3 medium, heirloom or other in-season varieties, cut crosswise into 1/8-inch slices (about 1 1/3 lb)
Fresh basil
2 tbsp(s), chives, tarragon and/or mint, roughly chopped
Instructions
1
Position oven rack in middle of oven. Preheat oven to 350ºF. Lightly coat a 13 x 18-inch rimmed baking pan with cooking spray.
2
Place a sheet of phyllo on prepared pan; lightly coat top with cooking spray and gently brush with a pastry brush so spray coats entire piece of dough. Repeat with remaining phyllo and cooking spray to make 5 layers; fold edges over to make a thin rolled rim.
3
Sprinkle a generous pinch of salt and pinch of pepper over phyllo; sprinkle with 3 Tbsp feta. Bake until lightly golden, 10-12 minutes, pressing down on dough halfway through cooking. Remove from oven; let cool completely on pan, 10-15 minutes.
4
Carefully lift and slide cooled phyllo onto a large cutting board, using a large metal spatula; top with an even layer of tomatoes. Season with remaining salt and pepper; scatter remaining cheese and herbs over top. Cut into 8 pieces; serve immediately.
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