Photo of Tomato, Feta, and Fresh Herb Tart by WW

Tomato, Feta, and Fresh Herb Tart

2
2
2
Smartpoints value per serving
Total Time
47 min
Prep
20 min
Cook
12 min
Serves
8
Difficulty
Easy
Use any variety of colorful ripe tomatoes in this summer-fresh tart. All the better to include a mix of sizes, as well, from the tiniest grape tomatoes to giant heirlooms, so big that they need to be sliced from all sides. Use any variety of fresh herbs you have on hand, and no need to stop at 2 Tablespoons if you have a big handful of fresh herbs to use from the garden.

Ingredients

cooking spray

10 spray(s)

phyllo dough

5 sheet(s), (13 x 18 inch sheets, about 23 g each)

sea salt

1 tsp, flaky, such as Maldon, or to taste

black pepper

¼ tsp, or to taste

crumbled feta cheese

7 Tbsp, divided

fresh cherry tomato(es)

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

fresh tomato(es)

3 medium, heirloom or other in-season varieties, cut crosswise into 1/8-inch slices (about 1 1/3 lb)

basil

2 Tbsp, chives, tarragon and/or mint, roughly chopped

Instructions

  1. Position oven rack in middle of oven. Preheat oven to 350ºF. Lightly coat a 13 x 18-inch rimmed baking pan with cooking spray.
  2. Place a sheet of phyllo on prepared pan; lightly coat top with cooking spray and gently brush with a pastry brush so spray coats entire piece of dough. Repeat with remaining phyllo and cooking spray to make 5 layers; fold edges over to make a thin rolled rim.
  3. Sprinkle a generous pinch of salt and pinch of pepper over phyllo; sprinkle with 3 Tbsp feta. Bake until lightly golden, 10-12 minutes, pressing down on dough halfway through cooking. Remove from oven; let cool completely on pan, 10-15 minutes.
  4. Carefully lift and slide cooled phyllo onto a large cutting board, using a large metal spatula; top with an even layer of tomatoes. Season with remaining salt and pepper; scatter remaining cheese and herbs over top. Cut into 8 pieces; serve immediately.
  5. Serving size: 1 piece

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