Friday, September 27, 2013

Summer Tomato Tart

I figured I'd better share this before summer is over.  I made this a few weeks ago, but forgot to take a photo until this was all that was left:

Not the best photo.  But, it was seriously so yummy!

10 (18x14-inch) sheets frozen phyllo dough, thawed
1/3 C. butter, melted
1/2 C. grated Pecorino Romano (I used Parmesan)

8 oz. small fresh mozzarella balls, halved (these are sometimes hard to find here, so I just took a brick of regular mozzarella and cut it into cubes.
5 plum tomatoes, sliced (just used tomatoes from my garden)
1/3 C. thinly sliced fresh basil, divided (pretty sure I used way more than 1/3 C, but I'm sort of obsessed with the tomato/basil combination)
2 T. grated Pecorino Romano cheese (Parmesan)
1/2 tsp. salt
1/2 tsp. pepper

Unfold phyllo dough; cover with clean kitchen towel (to prevent drying out).  Lightly brush 17x11-inch baking sheet with some of the butter.  Place 1 sheet phyllo on baking sheet.  Brush with butter; sprinkle with some of the Romano cheese.  Repeat layers until all phyllo is used, brushing each with butter and sprinkling with cheese.

Bake at 375 for 12-14 minutes, or until crust is golden brown and crispy.  Cool completely.  If making ahead of time, wrap tightly until ready to use.

Just before serving--arrange mozzarella cheese evenly over crust; top with tomatoes.  Sprinkle with half of the basil, 2 T. Romano cheese, salt and pepper.

Bake 5-7 minutes, or until cheese is slightly melted and tomatoes are warm.  Cool slightly; sprinkle with remaining basil.

This was a little extra work, but I thought the phyllo dough was kind of fun to work with.  And did I mention how delicious this was?!