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Tomato, Feta and Pesto Phyllo Tart

Tomato, Feta and Pesto Phyllo Tart

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.













Low Cholesterol, Trans-fat Free, Low Carb


12 sheets phyllo (filo) pastry sheets
14-by-18-inch or 24 (9-by-14-inch)
4 tablespoons olive oil
for brushing phyllo sheets
bread crumbs
dry, for sprinkling between sheets
3 tablespoons basil pesto
¾ cup feta cheese
crumbled, about 4 ounces
1 large tomatoes
red and cut into 1/4-inch slices
1 large tomatoes
yellow and cut into 1/4-inch slices
½ teaspoon kosher salt
or to taste
black pepper
freshly ground, to taste
leaves, fresh, to serve


Preheat oven to 400℉ (200℃) F.

Line a 17½-by-17½-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.

Work with the phyllo dough first.

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.

Carefully roll about 3/4 inch of each side

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

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.

Place tomato slices,

Sprinkle the remaining cheese over the top.

Sprinkle the remaining cheese over the top.

Bake the tart until the crust turns brown and crispy, 30 to 35 minutes.

Bake the tart

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.

Absolutely delicious! You will love it.


* not incl. in nutrient facts


almost 6 years

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?


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