Tomato, Feta and Pesto Phyllo Tart

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Phyllo pastry gives the tart super crispy texture, feta cheese and juicy tomatoes are absolutely a delicious combo. Serve with some fresh basil leaves on top to add a final refreshing touch.

 
  
. Prep
20 min.
Cook
35 min.
Ready In
78 min.
12 servings
Low Cholesterol, Trans-fat Free, Low Carb
 
Metric measurements

Ingredients

12sheets phyllo dough 14-by-18-inch or 24 (9-by-14-inch)*
4tablespoons olive oilVideo for brushing phyllo sheets
1x bread crumbs dry, for sprinkling between sheets*
3tablespoons pesto, prepared *
3/4cup feta cheese crumbled, about 4 ounces
1large tomato red and cut into 1/4-inch slices
1large tomato yellow and cut into 1/4-inch slices
1/2teaspoon kosher salt or to taste
1x black pepper freshly ground, to taste*
1x basilVideo leaves, fresh, to serve*
* not incl. in nutrient facts

Directions

Preheat oven to 400°F.

Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper or foil or brushed with olive oil.

Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with a damp kitchen towel.

Lightly brush the oil over the phyllo sheet with a pastry brush.

Sprinkle with a little bit breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil.

Carefully roll about 1-inch of each side toward the center to form the outer rim of the tart.

Using the same brush, brush basil pesto evenly on the surface of the tart.

Sprinkle about half of the crumbled feta cheese over the pesto layer.

Place tomato slices, alternating colors, over the pesto layer; season with salt and pepper.

Sprinkle the remaining cheese over the top.

Bake the tart until the crust turns brown and crispy, 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 on top.

Serve warm or at room temperature.

First published: last updated: 2014-07-12

 
 
 
 
5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: about 2 years ago

Made this tomato, feta and pesto phyllo tart for dinner yesterday, and it was cheesy, juicy, crispy and absolutely delicious!

I thought it was so easy to make, I like working with phyllo sheets, so didn't feel like too much work to assemble the crust. Also phyllo pastry is a lot healthier than puff pastry or any traditional butter crust, especially I always brush with olive oil.

During the baking, the bottom layer of feta cheese was melted nicely, the top layer of feta was nicely browned and the tomato slices became slightly shriveled but still juicy and sweet.

The whole combination was absolutely flavorful and tasty, and only need these a few ingredients. The tart can be served as an appetizer or a main dish.

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 7083% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 209mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 6%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?