Cherry Tomato, Caramelized Onion, and Goat Cheese Phyllo Tart
A delicious way to enjoy cherry tomatoes. We have lots of cherry tomatoes growing at our backyard, they are juicy, sweet and screaming the ripeness to us. This recipe is a perfect fit, simple ingredients, easy to make, and it tastes absolutely delicious.
Ingredients
| 1 ½ | tablespoon |
olive oil
divided, plus more for brushing |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | each |
red onion
peeled and thinly sliced |
|
| 1 | tablespoon |
balsamic vinegar
|
|
|
salt and black pepper
to taste |
* | ||
| 1 | cup |
cherry tomatoes
ripe and halved, up to 1 1/2 cups |
|
| 1 | cup |
goat (chevre) cheese
crumbled |
* |
| 8 | each |
phyllo (filo) pastry sheets
9 by 14-inch; if use larger sheet, cut into half crosswise |
* |
| ¼ | cup |
bread crumbs
|
|
|
basil
fresh, for serving, or arugula |
* |
Directions
Heat oil in medium nonstick skillet over medium heat until hot.
Add garlic and onion, stirring occasionally, and cook until onions are soft, brown and well caramelized, about 15 minutes.
Stir in balsamic vinegar, and cook for another 1 to 2 minutes until vinegar evaporates.
Season to taste with salt and black pepper.
Remove from heat, set aside and let cool for about 5 minutes.
While onions are cooking, prepare phyllo sheets, and make sure to cover remaining sheets with clean damp towel to prevent from bring dry out.
Place first sheet on a large baking sheet coated with cooking spray.
Brush sheet with a bit olive oil, sprinkle a little bit bread crumbs over.
Repeat same steps until phyllo sheets are all stacked, brush top layer with a bit olive oil.
Fold in about ½-inch edges of phyllo to form crust.
Cover loosely with damp towel if onions are not ready.
Preheat oven to 350℉ (180℃).
Toss halved cherry tomatoes with remaining ½ tablespoon olive oil to coat, season with salt and black pepper to taste. Set aside.
Once onions are done and cooled slightly.
Spread caramelized onions over phyllo crust evenly.
Place cherry tomatoes and goat cheese on top of onions.
Bake for 40 to 50 minutes, or until phyllo crust is golden-brown, cheese becomes browned on top, and tomatoes are slightly shriveled.
Remove from oven and let cool for 5 minutes.
Slice into squares and top with fresh basil or arugula.
Serve warm or at room temperature.
Nutrition Facts
Serving Size 626g (22.1 oz)
Bonnie Banters
Who could resist this tart...all the ingredients complement each other so well! Also, love how easy it is to make!
over 10 years ago