Summer Tomato Tart
The picture looks like one big tart, but I hadn't cut it up when I took the picture. I cut it up so there was a tomato on each piece.
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- (18x14-inch) sheets frozen phyllo dough, thawed
- 1/3 c
- butter, melted
- 1/2 c
- (2-oz) freshly grated pecorino romano cheese
- 8 oz
- small fresh mozzarella balls, halved*
- plum tomatoes, sliced (1/4 inch)
- 1/3 c
- thinly sliced fresh basil, divided
- 2 Tbsp
- freshly grated pecorino romano cheese
- 1/2 tsp
- 1/2 tsp
1Heat oven to 375 degrees F. Unfold phyllo dough; cover with clean kitchen towel. Lightly brush 17x11-inch rimmed baking sheet with some of the butter. Place 1 sheet phyllo on baking sheet. Brush with butter; sprinkle with some of the Romano cheese. Repeat layers until all phyllo is used, brushing each with butter and sprinkling with cheese.
2Bake 12-14 minutes or until crust is golden brown and crispy. Cool completely. Wrap tightly until ready to use.
3Arrange mozzarella cheese evenly over crust; top with tomatoes. Sprinkle with half of the basil, 2 tablespoons Romano cheese, salt and pepper.
4Bake 5-7 minutes or until cheese is slightly melted and tomatoes are warm. Cool slightly; sprinkle with remaining basil. Cut into 40 pieces.
5TIP: *Fresh mozzarella is made in different sizes. look for balls about 3/4 inch in diameter or the size of a cherry. Cubed mozzarella also can be used.
6NOTE: Sprinkling Romano cheese between the phyllo layers of this tart adds a rich, pleasant saltiness. You can bake the crust and slice the tomatoes and cheese ahead of time, but don't assemble the tart until just before serving to prevent the crust from getting soggy.