Tomato, feta & fresh herb tart
5 sheet(s), (14 by 18 inches each) or 10 small sheets (9 by 14 inches each)
1 tsp(s), flaky, plus 1 generous pinch
¼ tsp(s), plus 1 generous pinch
Crumbled feta cheese
7 tbsp(s), divided
Fresh cherry tomato(es)
2 cup(s), mixed colors, each cut crosswise into 3 slices
3 medium, heirloom or other in-season varieties, cut crosswise into 1⁄8-inch slices
2 tbsp(s), chives, tarragon and/or mint, roughly chopped
- Position rack in middle of oven and preheat to 350°F. Lightly coat large rimmed baking sheet with nonstick spray.
- Arrange 1 large sheet of phyllo on prepared pan. (Or arrange 2 small sheets of phyllo on prepared pan so the sheets overlap slightly.) Lightly coat top with nonstick spray and gently brush with pastry brush so spray coats entire sheet of dough. Repeat, building layers with remaining phyllo and nonstick spray to make total of 5 layers. Fold edges of sheets over to create thin rolled rim.
- Sprinkle generous pinch each of salt and black pepper over phyllo, then sprinkle with 3 tbsp cheese. Bake, pressing down on dough halfway through, until phyllo is lightly golden, 10 to 12 minutes. Let cool completely on pan, 10 to 15 minutes.
- Using large metal spatula, carefully lift and slide cooled phyllo onto large cutting board. Top phyllo with even layer of cherry and heirloom tomatoes. Season with remaining 1 tsp salt and 1⁄4 tsp black pepper. Top with remaining 4 tbsp cheese and sprinkle with herbs. Cut tart into 8 pieces.
- Serving size: 1 piece