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Photo of Tomato, feta & fresh herb tart by WW

Tomato, feta & fresh herb tart

2
Points® value
Total Time
50 min
Prep
20 min
Cook
15 min
Serves
8
Difficulty
Easy
Any variety of colourful ripe tomatoes work in this summer-fresh tart, and it's really fun to include a mix of sizes and shapes, from the tiniest grape tomatoes to giant heirlooms. Once you have your tomatoes, try cutting them in different shapes, too, for a beautiful visual presentation. Use any variety of fresh herbs you have on hand. If you are using tarragon or rosemary, which tend to be strongly flavoured, 2 tablespoonfuls is just the right amount. If you are using tender, mildly flavoured herbs, such as cilantro, basil, mint, or parsley, you can add a few more tablespoonfuls. You can also use a mixture of herbs.

Ingredients

Cooking spray

10 spray(s)

Phyllo dough

5 sheet(s), (14 by 18 inches each) or 10 small sheets (9 by 14 inches each)

Sea salt

1 tsp(s), flaky, plus 1 generous pinch

Black pepper

¼ tsp(s), plus 1 generous pinch

Crumbled feta cheese

7 tbsp(s), divided

Cherry tomatoes

2 cup(s), mixed colors, each cut crosswise into 3 slices

Tomato

3 medium, heirloom or other in-season varieties, cut crosswise into 1⁄8-inch slices

Fresh basil

2 tbsp(s), chives, tarragon and/or mint, roughly chopped

Instructions

  1. Position rack in middle of oven and preheat to 350°F. Lightly coat large rimmed baking sheet with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 piece

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