Serves 4 as a main dish, 12 as appetizer
From summer 2004 issue of Eating Well: The Magazine of Food & Health
From summer 2004 issue of Eating Well: The Magazine of Food & Health
| 12 sheets | 14-by-18-inch phyllo dough (or 24 sheets 9-by-14) |
| 1/4 c | extra-virgin olive oil |
| 2 T | very fine plain bread crumbs |
| 2 T | pesto |
| 3/4 c | crumbled feta |
| 1 | large red tomato, cut into 1/4-inch slices |
| 1 | large yellow tomato, cut into 1/4-inch slices |
| 1/2 tsp | kosher salt |
| freshly ground black pepper, to taste | |
| 10 to 12 | small fresh basil leaves |
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using smaller sheets of phyllo, slightly overlap two sheets to form a rectangle)
- Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel to keep it from drying out --- which happens quickly.
- Lightly brush or mist the surface of the phyllo with oil. Sprinkle with 1/2 tsp bread crumbs. Repeat these steps until all phyllo sheets have been layered.
- Brush or mist the final sheet of phyllo with oil. Form a rim by folding about 3/4 inch of each side toward the center.
- Spread the pesto evenly over the surface of the tart. Sprinkle about half the crumbled feta over the pesto. Arrange the tomato slices, alternating colors, over the pesto and feta. Season with salt and pepper, then top with remaining feta.
- Bake the tart until the crust turns brown and crispy, about 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
- To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves over the top of the tart. Serve warm or at room temperature.
