Sunday, February 6, 2011

Tomato and Phyllo Tart

Do not fear phyllo. A lot of people avoid this pastry as it seems quite fussy and delicate. Although this is the case, if you prep your ingredients before hand, this could not be easier to make!

This tart tastes as good as it looks. Crisp flaky phyllo with the perfect amount of melted stringy provolone followed by the sweet caramelized tomato... it's ridiculously delicious. I served this with a simple arugula salad and it was a huge success!

8 sheets phyllo pastry
5 ripe but firm tomatoes (best type you can get your hands on)
1 cup grated provolone cheese
salt and pepper to taste
1/4 cup melted butter
4 tablespoons grated parm cheese
Basil (for garnishing..this is optional)

Preheat oven to 350. Have all your ingredients prepped. In a round tart pan lay one sheet of phyllo, brush with butter and sprinkle with parm cheese. Repeat this until all your layers are set. Top with provolone. Overlap tomatoes on top of provolone and sprinkle with salt, pepper and thyme. With scissors, cut the excess phyllo off but leave some overhanging as this looks very rustic and pretty. Brush the exposed phyllo with butter so it crisps without burning. Bake for 30 minutes or until crisp and golden. This is best served hot. You can make this in advance and pop it in the oven with the broiler set on high for a couple minutes before serving.

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