Foodwise, the summer brings a bounty of fresh fruits and vegetables—one of my favorite is tomatoes. At their peak, tomatoes are great in a simple salad, atop a piece of toast, or sliced and eaten with just a sprinkle of salt. For those looking to make something a little bit more elaborate, or needing more recipes to put all those fresh-from-the-garden tomatoes to good use, enter this tomato tart recipe. It’s the ideal appetizer for your summer entertaining needs. It’s like pizza, but dare I say, better?
What Are the Ingredients for This Tomato Tart?
This recipe features thick slices of heirloom tomatoes laid over a mix of ricotta, Parmesan, and thyme on top of a crisp, cheesy phyllo crust. The crust gets nice and crispy, thanks to the thin sheets of phyllo, a hot oven, and little bit of butter. I went the extra step of sprinkling some Parmesan cheese in between every other layer for added flavor.
Phyllo Dough: Handle With Care!
If you’ve never worked with phyllo dough before, it’s important to follow the thawing instructions on the package. Make sure the phyllo is totally thawed before starting to assemble this tart. Also, phyllo is very delicate, so do your best to be gentle with the sheets so that they don’t fall apart as you work with them. Once the package is opened, be sure to keep the sheets of phyllo covered with a damp (but not wet) towel so they stay soft and don’t dry out while you assemble the layers.
Let’s Talk About That Cheese Layer
The cheese mixture has fresh herbs, a little bit of spice, along with some grated garlic to round it out. I prefer grating garlic with a microplane rather than chopping by hand in instances like this to avoid the possibility of large chunks slipping their way into the finished product. (Plus, I find it much easier and faster than a knife.)
Pick the Best Tomatoes!
When it comes to tomatoes, you want to use the best ones that you can, which are nice and plump, free of blemishes or wrinkles, and hefty for their size. I opted for heirloom tomatoes from the farmers’ market—mostly for the variety of colors to make the tart pretty—but I would imagine most any tomatoes would do as long as they’re ripe and flavorful. To slice the tomatoes, I learned from my days as a line cook that a serrated knife works really well—it cuts them cleanly without completely butchering them. This recipe is best eaten fresh so that the crust stays crisp—so consider this a good excuse to invite a few friends over to make the most of tomato season and celebrate the warm weather.
More Ways to Enjoy Summer Tomatoes!
Bruschetta with Tomato and Basil Tomato Pie Gazpacho Heirloom Tomato Basil Mozzarella Caprese Salad Tomato Galette with Parmesan Whole Wheat Crust
Brush the phyllo with some of the butter and place another sheet of phyllo on top. Brush the second sheet with some butter and sprinkle 1 tablespoon of the Parmesan cheese over the top. Repeat with the remaining sheets of phyllo dough and butter, sprinkling 1 tablespoon Parmesan cheese on every other sheet. Do not brush the top of the last sheet with butter. Let it cool slightly, about 5 minutes, and cut into squares. (A pizza wheel works great for this.) This is best served immediately or at room temperature. (You can refrigerate any leftovers, but the phyllo crust will lose its crispness.)
