Tomato Phyllo Tart Made With My New Toy - The Mandolin

Are you all partied out from celebrating the life of the extraordinary Julia Child? This Tomato Phyllo Tart is definitely worthy of taking its place at a Julia party or really any get-together that requires tasty snacks.The mandolin is perfect for slicing the vegetables really thinly and evenly. But I’m the last one to hold it against you if you use a knife, since I started using a mandolin so recently.

One other thing that this dish requires is counter space. You need plenty of room to assemble it and to lay out the phyllo that you’re not using – covered with wax paper and then a damp towel. 

This seems to be the Tomato Phyllo Tart that’s made the most rounds. (Gosh it’s been around for a while!) It uses pesto, feta and breadcrumbs along with the tomatoes.

This one has onion (which I didn’t like on mine and left out of the recipe) and parmesan and mozzarella.

Some notes to help you on your way:

Don’t even think about using phyllo dough that is in any way frozen. Put the whole box in the fridge the day before you’re using it. It’s perfectly okay to refreeze the dough you haven’t used. Just be sure to wrap it really airtight before refreezing. I wrap it in plastic (maybe twice) and then foil. Every area of the dough should be well-covered.

The phyllo sheets that are awaiting their turn should be covered with wax paper or plastic wrap and then a barely damp tea towel.

As you assemble the tart, every bit of the sheet of phyllo (especially the edges) should be lightly brushed with olive oil. (I suppose you could use a nonstick spray to accomplish the same thing, but it wouldn’t have the flavor of the olive oil) To make the final product a little less oily, I like to treat every TWO sheets of phyllo with olive oil. SO instead of a layer of olive oil and parmesan cheese between EVERY sheet of phyllo, I put it in between every TWO.

4 layers of two sheets of phyllo are brushed with oil and sprinkled with parmesan.

                                   Place zucchini slices on the phyllo.

Place feta on each zucchini slice.

Tomatoes go on.

Add herbs and seasoning and the tart is ready to go into the oven.

 

Tomato Phyllo Tart

(Thanks to Eating Well and Sunset magazines for their great recipes.)

Printable recipe here

8 sheets phyllo dough, completely defrosted

2 tbls. olive oil

1/2 cup parmesan cheese, grated

1/2 zucchini, sliced thinly (on a mandolin preferably)

¾ cup feta, chopped into a tiny dice OR in crumbles

3 roma tomatoes, sliced thinly (on a mandolin preferably)

1 tbl. fresh thyme leaves

2 tbls. fresh parsley chopped

salt and freshly ground pepper

Line a large baking sheet with foil. Spray with a nonstick spray.

Have all ingredients ready to go before you start assembling. Phyllo is a bit of a diva. You don’t want it drying out while you get organized. Keep the phyllo you’re not using covered with wax paper and then a slightly damp tea towel.

Carefully lay 2 sheets of phyllo on prepared baking sheet. Brush with olive oil. (Using a bristled pastry brush is easier than a silicone brush.)  

Sprinkle with one third of the parmesan cheese. Place two more sheets over the top. Brush with olive oil. Sprinkle with half the remaining parmesan cheese. Place two more sheets over the top. Brush with olive oil and sprinkle over the rest of the parmesan cheese. Place the last two sheets of phyllo on top. Brush with olive oil.

Carefully arrange zucchini slices over the dough leaving a good 1/2 inch border. Place a little dice or sprinkle of feta in the center of each zucchini round.

Arrange the tomato slices on top in rows, not overlapping the slices.

Sprinkle over thyme and parsley and season with salt and pepper.

Bake in a preheated 375° oven for 30 to 35 minutes until the edges are browned and crispy. Cut into large squares and serve warm.