Tomato Cheese Tart

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 7 fresh or frozen filo pastry sheets, thawed
  • 1/4 cup melted butter
  • 2 tablespoons Dijon mustard
  • 2 cups grated Swiss cheese (recommended: Emmenthal)
  • 8 large ripe tomatoes, sliced 1/4-inch thick
  • Coarse salt
  • Freshly ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 12 fresh basil leaves, for garnish
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      Directions

      Preheat oven to 400 degrees F.

      On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge.

      On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top.

      Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes.

      Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature.

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      5

      Newest Ratings and Reviews

      Read all 13 reviews

      • on August 04, 2013

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        Very tasty. I didn't have Filo so used sheets of puff pastry which came up to make a crust nicely around the edges. Didn't have swiss cheese so used tasty and used basil and parsley instead of thyme as my husband is not a thyme fan. I served it as an accompaniment to potato and onion soup. Delicious! Even my hard to inspire adult son liked it!

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      • on July 05, 2013

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        Very nice. I used chees slices instead of grating it because I was in a hurry. It turned out great!. Nice vegetarian option at the barbecue.

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      • on June 08, 2013

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        This was delicious! I used roma tomatoes and sliced them, drizzled with olive oil, salt and pepper and roasted them in a slow oven for about an hour and a half. I find that roasting the tomatoes prior brings out the intensity of their flavour. I preferred more Gruyere to Emmenthal but used both, just more of the first. Once I assembled the tart I placed the roasted tomatoes on top and baked in the oven. By roasting the tomatoes some of the moisture is drawn out and keeps the phyllo from being soggy. This one's a keeper

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