Provençal tomato tart
2
2
2
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
30 min
Cook
25 min
Serves
12
Difficulty
Easy
In this tasty pick-up-and-eat appetizer, a light and crisp phyllo-dough shell surrounds juicy slices of ripe tomato. Scattered on top are temptingly salty Kalamata olives and freshly grated Parmesan cheese, while ever-so-thinly sliced onion adds another great layer of flavor, color, and texture. All you have to do to make the tart crust is layer the phyllo sheets on top of each other, spraying each with some cooking spray and folding the edges in to create a border. It doesn't get much simpler than that, and we love using phyllo to cut down on prep time. For even more added convenience, you can serve this tart hot, warm, or at room temperature.
Ingredients
Plum tomato(es)
5 large, red, yellow, or a combination, cut into 1/4-inch slices
Uncooked onion(s)
1 medium, very thinly sliced
Olive(s)
16 medium, Kalamata variety, pitted, quartered
Table salt
½ tsp
Black pepper
¼ tsp
Phyllo dough
8 sheet(s), (12 x 17 -inch) frozen, thawed
Grated Parmesan cheese
½ cup(s)
Olive oil cooking spray
9 spray(s)