Tomato, Feta and Fresh Herb Tart
5 sheet(s), (13 x 18 inch sheets, about 23 g each)
1 tsp(s), flaky, such as Maldon, or to taste
¼ tsp(s), or to taste
Crumbled feta cheese
7 tbsp(s), divided
Fresh cherry tomato(es)
2 cup(s), mixed colors, cut crosswise into 3 slices each
3 medium, heirloom or other in-season varieties, cut crosswise into 1/8-inch slices (about 1 1/3 lb)
2 tbsp(s), chives, tarragon and/or mint, roughly chopped
- Position oven rack in middle of oven. Preheat oven to 350ºF. Lightly coat a 13 x 18-inch rimmed baking pan with cooking spray.
- 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.
- 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.
- 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.