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Heirloom tomato cheese tart

This tart is the perfect thing to serve at a brunch, or to enjoy at any time of day while summer tomatoes are at their peak!

SERVES
6
 TO
8

Ingredients

  • 8 sheets thawed phyllo pastry (each 14 inches by 9 inches)
  • 4 tablespoons olive oil
  • 4 tablespoons grated parmesan
  • 1 cup shredded gruyere cheese
  • 3 medium sized heirloom tomatoes (different colours if possible)
  • 1 teaspoon herbes de Provence
  • 1 teaspoon sugar
  • Salt and black pepper, to taste

Directions

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Keep thawed phyllo dough under a damp cloth to prevent it from drying out while preparing the tart.
  3. Place one phyllo dough on the baking sheet, brush with olive, and sprinkle over half a tablespoon of parmesan. Repeat with remaining layers of phyllo dough. 
  4. Sprinkle gruyere cheese over the surface of the phyllo, maintaining a one-inch border around the tart.
  5. Arrange tomatoes across the tart by overlapping slightly.
  6. Season tomatoes with herbs de Provence, sugar, and salt and pepper to taste. Fold the border of phyllo slightly over the tomatoes to encase them.
  7. Bake for 30 to 35 minutes or until crispy and golden. Allow resting for five minutes before cutting into squares. Enjoy!

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