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
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Keep thawed phyllo dough under a damp cloth to prevent it from drying out while preparing the tart.
- 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.
- Sprinkle gruyere cheese over the surface of the phyllo, maintaining a one-inch border around the tart.
- Arrange tomatoes across the tart by overlapping slightly.
- 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.
- Bake for 30 to 35 minutes or until crispy and golden. Allow resting for five minutes before cutting into squares. Enjoy!
