Tomato, Feta & Fresh Herb Tart
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Slice up this summery tart for a pleasing contrast in textures. First, layers of phyllo dough are baked until flaky and golden. Once cooled, the crust gets topped with juicy tomato slices, fresh herbs, and crumbly feta. We like to use a few varieties of tomatoes and different sizes for visual interest, but any kind will do for this delicious light lunch.
Ingredients
Cooking spray
10 spray(s)
Phyllo dough
5 sheet(s)
Sea salt
0.125 tsp
Black pepper
0.125 tsp
Crumbled feta cheese
7 Tbsp
Cherry tomato(es)
2 cup(s)
Tomato(es)
3 medium
Basil
2 Tbsp
Sea salt
1 tsp
Black pepper
0.25 tsp
Instructions
1
Arrange a rack in the middle of the oven. Preheat the oven to 350°F. Lightly coat a large sheet pan with cooking spray.
2
Arrange 1 large sheet of phyllo on the prepared pan. (Or arrange 2 small sheets of phyllo side by side on the pan, overlapping the sheets slightly.) Lightly coat the top with cooking spray and gently brush with a pastry brush so the spray coats the entire sheet of dough. Repeat with the remaining phyllo sheets and cooking spray to make a total of 5 layers. Fold the edges of the sheets over slightly to create a rim.
3
Sprinkle ⅛ tsp each of the salt and black pepper over the phyllo, then sprinkle with 3 tbsp of the cheese. Bake until the phyllo is lightly golden, 10 to 12 minutes, pressing down on the dough halfway through. Let cool completely on the pan, 10 to 15 minutes.
4
Using a large metal spatula, carefully lift and slide the cooled phyllo onto a large cutting board. Top the phyllo with an even layer of cherry and heirloom tomatoes. Season with the remaining 1 tsp salt and ¼ tsp black pepper. Top with the remaining 4 tbsp cheese and sprinkle with the herbs. Cut the tart into 8 pieces.
5
Serving size: 1 piece
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