Tomato Cheese Tart

Photo: 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 9 reviews

      • on August 16, 2012

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        This was delicious. I used Jersey tomatoes, the best!!!I sprinkled a tiny bit of aged balsalmic vinegar on top. Delish....

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      • on August 15, 2012

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        This dish is very tasty but I think the best thing about it is how light it is. It leaves you full but not feeling full - just satisfied. Very nice.

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      • on August 08, 2012

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        Quick, easy, and savory this one was. You can use any kind of tomato. A great snack or hor dourve. Go easy on the salt!

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