Provençal Tomato Tart
- Total Time
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 grated Parmesan cheese, while ever so thinly sliced onion add another great layer of flavor.
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 salt½ tsp
black pepper¼ tsp
phyllo dough8 sheet(s), (12 x 17 -inch) frozen, thawed
grated Parmesan cheese½ cup(s)
olive oil cooking spray9 spray(s)
- Set oven rack in lower third of oven and preheat oven to 425°F.
- Meanwhile, place tomato slices between double thickness of paper towels and pat dry. Let stand 10 minutes.
- Toss together onion, olives, salt, and pepper in small bowl.
- Lay 1 phyllo sheet on large baking sheet and lightly spray with olive oil nonstick spray. (Keep remaining phyllo covered with damp kitchen towel and plastic wrap to prevent it from drying out.) Repeat layering with remaining 7 sheets of phyllo, spraying each sheet with nonstick spray. Roll edges of phyllo in to form rim.
- Arrange tomato slices on phyllo in single overlapping layer. Top with onion mixture and lightly spray with nonstick spray. Bake until bottom and edges of phyllo are golden and tomatoes and onion are softened, about 25 minutes. Sprinkle with Parmesan. Cut tart into 12 equal pieces. Serve hot, warm, or at room temperature.
- Per serving: 1 piece