Tomato-Phyllo Tart

Name: Tomato-Phyllo Tart
Ingredients: 5 tablespoons olive oil; 7 sheets phyllo dough, thawed if frozen; 8 plum tomatoes, thinly sliced; 1/4 cup crumbled feta; 1 teaspoon minced fresh thyme; 1 teaspoon minced fresh rosemary; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

8 ingredients

3 steps

Ingredients

5 tablespoons olive oil
7 sheets phyllo dough, thawed if frozen
8 plum tomatoes, thinly sliced
1/4 cup crumbled feta
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

1

Preheat oven to 375°F. Brush a rimmed baking sheet with olive oil. Unroll phyllo sheets and cover with a clean kitchen towel. Place a sheet of phyllo on baking sheet and lightly brush entire surface with olive oil. (It won't matter if phyllo tears slightly.) Top with a second sheet of phyllo, keeping remaining sheets covered, and brush with olive oil. Repeat stacking and brushing until all phyllo has been used. Reserve any extra oil.
2

Arrange tomato slices decoratively on phyllo in a single layer, leaving a 1/4-inch border on all sides. Sprinkle feta over the top, then sprinkle with thyme and rosemary and season with salt and pepper. Drizzle any remaining olive oil over top.
3

Bake tart until edges are golden brown and phyllo is crisp, about 30 minutes. Let tart cool in pan on a wire rack for 5 minutes. Transfer to a cutting board, cut into 12 squares and serve warm.