Provençal tomato tart
3
Points®
Total time: 1 hr 5 min • Prep: 30 min • Cook: 25 min • Serves: 8 • 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 grated Parmesan cheese, while ever so thinly sliced onion adds the right touch.
Ingredients
Cooking spray
10 spray(s)
Plum tomato
5 medium, red and/or yellow, cut into 1/4-inch slices
Uncooked onion
1 medium, very thinly sliced
Olives
16 olive(s), medium, Kalamata variety, pitted, quartered
Table salt
½ tsp
Black pepper
¼ tsp
Phyllo dough
8 sheet(s), frozen, thawed (12- X 17-inches per sheet)
Grated Parmesan cheese
½ cup(s)
Instructions
1
Set oven rack in lower third of oven and preheat oven to 425°F.
2
Meanwhile, place tomato slices between double thickness of paper towels and pat dry. Let stand 10 minutes.
3
Toss together onion, olives, salt, and pepper in small bowl.
4
Lay 1 phyllo sheet on large baking sheet and lightly spray with cooking 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 cooking spray. Roll edges of phyllo in to form rim.
5
Arrange tomato slices on phyllo in single overlapping layer. Top with onion mixture and lightly spray with cooking 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 8 equal pieces.
6
Serving size: 1 piece
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