Rustic Tomato Cheese Tart
This fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp, and the toppings are bursting with garden-fresh flavor! —Taste of Home Test Kitchen
Ingredients
- 7 sheets phyllo dough (14 inches x 9 inches)
- 1/3 cup olive oil
- 7 tablespoons crumbled goat cheese
- 1 cup thinly sliced sweet onion
- 1 cup shredded fontina cheese
- 4 plum tomatoes, thinly sliced
- 2 tablespoons minced chives
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
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1Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.
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2Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.
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3Bake until crust is golden brown, 30-35 minutes.
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