Tomato and olive tart
5 medium, thinly sliced
15 small, oil-cured black olives, pitted and chopped
2 small, minced
1 Tbsp, minced, or 1 teaspoon dried
1 Tbsp, finely crushed
8 sheet(s), 12 x 17-inch sheets, at room temperature
2 oz, shredded
¼ cup(s), chopped
- Place the tomato slices on 2 or 3 layers of paper towels; cover with more paper towels and blot gently. Let stand 10 minutes. Combine the olives, shallot, thyme, fennel, and oil in a small bowl.
- Preheat the oven to 400°F. Spray a baking sheet with nonstick spray. Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across the baking sheet; lightly spray with nonstick spray. Repeat layering the remaining phyllo and spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge.
- Arrange the tomatoes across the phyllo. Sprinkle the olive mixture on top of the tomatoes; spread the mixture evenly with a fork. Bake until the edges of the phyllo are golden brown and the tomatoes are softened, about 20 minutes. Sprinkle the tart with the cheese. Bake until the cheese melts, about 5 minutes. Sprinkle with the basil. Cut the tart into 12 pieces; then cut each piece diagonally in half. Serve hot. Yields 2 pieces per serving.